Wild Garlic and Spinach Soup

Ingredients:

• 2 tbsp Garlic Olive Oil from The Little Shop of Olive Oils
• 1 small onion, finely chopped
• 1 medium potato, diced
• 4 cups vegetable broth
• 4 cups fresh wild garlic leaves (or substitute with spinach + 2 minced garlic cloves)
• 2 cups fresh spinach leaves
• 1/2 cup heavy cream (or coconut milk for a dairy-free option)
• Salt & black pepper to taste
• Optional: A squeeze of lemon juice for brightness

Instructions:

• Heat Garlic Olive Oil in a large pot over medium heat.
• Add chopped onion and sauté until soft and translucent (about 3 minutes).
• Stir in the diced potato and cook for another 2 minutes.
• Pour in the vegetable broth and bring to a gentle boil. Simmer until the potatoes are tender (about 10-12 minutes).
• Add the wild garlic leaves and spinach to the pot, stirring until they wilt (about 1-2 minutes).
• Blend the soup with an immersion blender or transfer to a blender and process until smooth.
• Stir in the heavy cream (or coconut milk), season with salt, black pepper, and a squeeze of lemon juice if desired.
• Drizzle with extra Garlic Olive Oil before serving.

Serving Suggestions:

• Garnish with a swirl of cream and toasted croutons.
• Serve with crusty bread drizzled with Garlic Olive Oil.
• Pair with a crisp white wine like Sauvignon Blanc.