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for the soup, finely chop onion and garlic cloves. peel and dice potatoes. set a large skillet or pot over medium heat with olive oil. sautee onion and garlic for 2 minutes. add potatoes and vegetable broth. simmer for 15 minutes, then add chopped wild garlic and spinach. simmer for 5 more minutes. meanwhile, make the chips. preheat oven to 190 degrees c or 375 degrees f. use a mandoline or a knife to slice the carrot and red beet. arrange on two baking sheets and drizzle with olive oil. sprinkle with salt and black pepper and toss to coat. bake carrots for about 78 minutes and red beets about 1720 minutes. the thinner the slices, the less time they will need to bake and the crunchier they will be. pulse the soup using a blender or a hand mixer until smooth. add lemon juice, salt and pepper to taste. pour in bowls, garnish with chips, remaining chopped wild garlic and almonds. enjoy! note: you can keep this soup in the fridge for up to 45 days.
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell