This recipe is my contribution for Qurator's: Hive Top Chef! .
This week's theme is chilli peppers and I used chilli flakes and homemade chilli infused olive oil, to spice the granola.
The soup is made of detoxing greens and flowers.
Foraging the forest I found dandelion, wild garlic, corn speedwell, primrose, lungworth and dead nettles.
Ingredients for the soup:
- 300 g of edible green leaves and flowers; dandelion leaves, wild garlic, primrose leaves and flowers, lungwort leaves and flowers, corn speedwell leaves and flowers, dead nettle leaves and flowers and parsley leaves
- 1 teaspoon of dry thyme
- 2 potatoes
- 2 tablespoons of extra virgin olive oil
- 1 garlic clove
- 800 ml of vegetable stock
- salt and pepper to taste
Ingredients chilli granola:
- 70 g of rolled oats
- 1 tablespoon of chia seeds
- 1 tablespoon of flax seeds
- 2 tablespoons of chilli infused extra virgin olive oil
- ¼ teaspoon of salt
- ½ teaspoon of chilli flakes
- 1 teaspoon of sweet red paprika powder
Preparation:
- Peel, cut and wash the potatoes.
- Chop garlic and add it to the pot with 2 tablespoons of olive oil. Cook at low heat for a minute and add potatoes, dry thyme and vegetable stock. Simmer for 15 minutes, with a lid on.
- Clean and wash the leaves and flowers. Roughly chop it and add it to the pot. Simmer for another 15 minutes, or until the potatoes are tender.
- Pour the soup in a blender and blend until smooth. Add salt and pepper to taste.
- In a pan, heat up 2 tablespoons of chilli infused olive oil and add all the rest of the ingredients for granola: rolled oats, chia seeds, flax seeds, salt, chilli flakes and sweet red paprika powder.
- Serve the soup with granola and a few fresh flowers and leaves.