Michael Daniel

Watercress, Wild Garlic and Rocket Soup

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Gate Vegetarian Cookbook: Where Asia meets the Mediterranean
The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

  • About

We created this wonderfully simple soup to celebrate the fresh green flavours of the early English summer after spending some pleasant weekends in Wiltshire. If you can’t lay your hands on wild garlic leaves, just add a couple of finely chopped garlic cloves with the onion.

Ingredients

  • 1 tbsp vegetable oil
  • 25 g (1 oz) butter
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Method

  1. Heat the oil and butter in a large heavy-based pan and sweat the onions with the rosemary until the onions are softened. Add the root vegetable, season to taste and stir to coat for a minute or so.
  2. Add the stock, bring to a simmer and cook gently for about 30 minutes until the root vegetables is soft.
  3. With a stick blender, purée the soup until it is crea