Vegan Recipes

Foraging is back in fashion so get out in the garden (or bush, or field...) and start picking!

I got a few young borage leaves, some watercress, some puha, then I added a leek and a potato from my garden. I washed the leaves very well, peeled the potato, and cooked everything with water, then I blended the soup, added salt to taste, and finished with a drizzle of good extra virgin olive oil.

Ingredients:

A mixture of watercress, rocket (rucola), and Genovese basil, (or any greens and herbs you like)

3 handfuls of cashew nuts

2 garlic cloves, peeled

a little water to blend

Salt to taste

Extra virgin olive oil to finish

Blend the first 4 ingredients, then add salt and olive oil to taste. Serve with homemade bread, as a dip or as a spread.