At a glance
You're making a fresh, vibrant spring soup that brings together sautéed cauliflower and sweet potatoes with a boost of aromatic wild garlic and herbs. The trickiest part is tempering the beaten eggs into the hot soup just before serving—add them slowly while stirring to keep them silky rather than scrambled.
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Sauté the vegetables
Trim the white parts off the spring onions and chop them finely. Melt the butter in a pot and sauté the chopped spring onion until translucent. Add the peeled sweet potatoes, cut into small cubes, along with small cauliflower florets.
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Add the stock
Sprinkle in the flour, stir well, then pour in water or vegetable stock. Season with salt and pepper. Simmer for 15 minutes – the cauliflower should stay nice and crisp.
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Stir in the eggs and herbs
Stir two beaten eggs into the hot soup, along with the chopped green parts of the spring onion, wild garlic and any other herbs you've prepared. Serve immediately.
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