St. George’s Mushrooms are one of the few edible mushrooms that appear in spring. St. George’s Mushrooms smells a bit of cucumber and flour. They grow mainly in fields, grass, and roadsides. The name comes from when it first appeared in the UK on St. George’s Day.
In the months of March and April, one of the first wild foods that I forage is the stinging nettles and the decorative dead-purple nettles. The fresh new nettle shoots are perfect for a homemade vegan nettle soup with potatoes and coconut milk.
I love potato and leek soup, so I thought it would be fun to try to add some wild garlic. And what a surprise! It is the most amazing outcome – so creamy, so full of flavor, so delicious!
This funnel chanterelle soup is the most tasteful and best soup you can eat in the autumn/winter months. You can of course also use other wild mushrooms like the black trumpet- hedgehog- or porcini mushrooms that are especially known to appear in autumn.
This roasted pumpkin soup with honey toasted walnuts will definitely heat you up and keep your tastebuds entertained. It is October and it is the season for pumpkins and walnuts, and of course eating all kinds of soups.
Jerusalem artichokes are rich in vitamin C and potassium, and, in addition to being super-healthy, have a light, nutty taste.
