Wild garlic has a beneficial effect on the stomach, intestines, has a good effect against chronic diarrhea and constipation, relieves dizziness, headaches, reduces high blood pressure, cleanse the kidneys and bladder, helps urinate, cleanse the blood.
Preparation time: 30 minutes
Ingredients (4 portions):
- 100 g wild garlic
- 20 g spring onions
- 300 g new potatoes
- 1 tablespoon plain vegamix (seasoning mix)
- 1 teaspoon savory
- 500 ml cleaned water
- 100 ml cleaned water for refill
- 4 tablespoons bio coconut milk (thick part of canned coconut milk)
- 1 teaspoon Himalayan salt
Addition to the soup:
- 1 slice of gluten-free bread
- 20 g grated vegan cheese
Preparation:
Wash the vegetables and peel the potatoes. Cut the wild garlic into strips, cut the spring onion into thin circles, and chop the potatoes. Put the vegetables in a bowl, add the vegamix, savory and pour the water. Simmer under cover for 20 minutes. If necessary, refill the evaporated water. . In the end, add the coconut milk and salt, then blend until it becomes creamy with a hand blender. Serve with toasted gluten-free bread cubes and grated vegan cheese.
Melinda Marton’s recipe
www.testtudatos-taplalkozas.hu
