Creamy Wild Garlic Soup with Crispy Veggie Chips

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. Sautée 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°C or 375ºF. 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 7–8 minutes and red beets about 17–20 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 4–5 days.