Bean and wild garlic soup

Total time: 40m
Preparation Time: 40m

For 2 people


Fanny - fannythefoodie

Nutritional Information

Contains 316 Kcal, 11g Protein, 25g Carbohydrates, 17g Fat


  • Soup
  • 1 onions, chopped
  • 0.5 leek, cut into rings
  • 200 g white beans tinned, rinsed with cold water, drained
  • 1 tbsp olive oil
  • 1 kohlrabi (approx. 200 g), cut into cubes
  • 1 organic lemon grated zest and 1 tbsp of juice
  • 6 dl water
  • 1 tbsp miso paste
  • 15 g wild garlic, chopped
  • 0.5 dl coconut milk
  • salt and pepper to taste
  • To serve
  • 2 tsp unsalted, chopped pistachios
  • a little wild garlic, chopped
  • 2 tbsp coconut milk

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  • Soup

    In a large pan, sauté the onion and leek in the oil. Add the beans, kohlrabi, lemon zest and juice, water and miso paste, bring to the boil, simmer over a low heat for approx. 10 mins. Add the wild garlic and simmer for a further 5 mins. Add the coconut milk, blend the soup, season.
  • To serve

    Plate up the soup, garnish with the pistachios, wild garlic and coconut milk (and hemp seeds as desired).

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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