Wild garlic, new potato and black onion seed soup with marinated feta


Anna Hansen's vibrant wild garlic soup recipe combines a host of spring flavours, with new potatoes adding a silky richness. The marinated feta crumbled over the soup is a tangy, spicy revelation, adding a new texture and flavour dimension to the dish. Blending the soup in a Vitamix creates an incredibly silky finish.

First published in 2017




Wild garlic, new potato and black onion seed soup

Marinated feta


  • Vitamix Pro750 fitted with 2.0l low profile container


To begin, make the marinated feta. Place 100ml of the oil in a small pan over a moderate heat and add the curry leaves and dry spices. Fry for a minute or 2 until aromatic, then remove from the heat and leave to cool
Pour the cooled spiced oil over the feta along with the remaining 50ml oil and the basil leaves. Gently toss the feta in the oil then refrigerate in an airtight container until ready to use
  • 300g of feta, cut into 1cm cubes
  • 6 basil leaves, shredded
  • 50ml of extra virgin olive oil
To make the wild garlic soup, sauté the onion, fennel, celery, leek, garlic and ginger in a large pan until soft. Add the wild garlic stalks and cook for a further 5 minutes
Add the potatoes and onion seeds, cover with vegetable stock and allow to gently simmer for 20 minutes
Remove from the heat, add the wild garlic leaves and stir well. Add the soup to the Vitamix and secure the lid. Select Variable 1, switch the machine to Start and slowly increase the speed to Variable 10. Blend until smooth and season to taste
To serve, divide the soup between bowls and crumble over the marinated feta. Sprinkle over a few black onion seeds and garnish with wild garlic flowers

Whether you call it 'fusion', 'global' or 'basically indescribable' is beside the point; Anna Hansen's food is without a doubt fresh and adventurous - you might even call it modern.

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