Sweet, crunchy and good for you. This dandelion root caramel brittle recipe is laced with the detoxifying roots of dandelions and flavoured with homemade dandelion coffee. You’ll also need to look at my recipe for making good roasted dandelion coffee. Alternatively, you can buy dried dandelion…
Tag: winter foraging
Ever thought of using your weeds to made a tasty coffee-substitute? The History of Dandelions Like many common weeds, dandelions are often vastly under-estimated, under-used and misunderstood. Despite being cultivated in parts of Britain, France and North America for over 150 years (1), they are…
I’ve just returned home from a winter foraging course where we covered 10 wilds that you can pick here in Cornwall through winter. I love foraging in the cooler months and there’s a great choice of wild pickings too. I’ve written about and sung the praises of winter foraging before in; Why Cornwall is excellent for foraging even in winter.
On the foraging course we shared the joys of being outside in nature, as well as some great tastes and a hot flask of Alexander Soup. I always make wild tasters for courses and soup felt fitting for December, as did using some of the abundant growing Alexanders (Smyrynium olusatrum).
All the soup was appreciatively devoured, though luckily I’d kept a portion at home to have for a late lunch. You can read and see lots more – including recipes – about Alexanders in the Alexanders section of my blog.
Meanwhile, lets get to it. Here’s this delicious recipe which is so easy to make, good for you and seasonal here in Cornwall.
Winter Alexanders Soup (vegan)
Serves 4, generously
- 200g alexanders leaves (large stalks removed)
- 1 tbsp coconut oil
- 1 medium onion
- 150g pots, diced (scrubbed, though not peeled)
- 200g creamed coconut
- 1250ml boiling water
- 3 tsp powdered vegetable stock
- salt and pepper
Finely chop the finer Alexander stems and put aside. In a medium saucepan, heat the oil over a medium heat, chop the onion and add to the sizzling oil, stir and cook until translucent. Lower the heat, add the potatoes and Alexander stems and sweat for 10 minutes. Meanwhile, measure out 1.25 litres of boiling water, roughly chop the cream coconut and place in a large, heat-proof bowl, pour the boiling water over the coconut, and stir until dissolved. Season with stock and salt and pepper. Chop the Alexander leaves and add to the pot, cook for 7-10 minutes, or until tender. Blend and serve, or pour into a hot flask and take to the beach for a hearty lunch.