Wild garlic soup is one of many ways to make the most of the abundant green leaves that appear outdoors each spring. This simple recipe uses potatoes to help bulk out the broth, which is then blended and topped with the likes of wild garlic pesto for extra foraging points. 🌱💪
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Recipe testing notes
- Preparation: You'll want to make sure your wild garlic has been cleaned and washed thoroughly before cooking (see recipe notes on safe foraging and preparation).
- Stringy texture: Wild garlic can be a little stringy, so it helps to remove the stems before adding to soup (since these are thicker and can make it harder to clean your blender afterwards).
- Peeling potatoes: When it comes to soup, I usually just scrub potatoes instead of peeling but it's entirely up to you. Peeling will result in a slightly smoother final consistency.
What you'll need
To create this simple wild garlic soup, you'll need:
- Wild garlic leaves (I also include some of the stems)
- Onion to create an aromatic base
- Potatoes to add bulk and texture
- Plant-based butter to keep things dairy-free
- Plant-based cream (I've gone with homemade cashew cream)
How to make wild garlic soup
See recipe notes for tips on responsible foraging and how to prepare wild garlic.
Heat the butter in a large saucepan on medium heat.
Add the chopped onion, season with salt and pepper, and cook for 5-6 minutes or until starting to soften.
Once starting to soften, add the diced potatoes and cook for another 3-4 minutes, stirring regularly.
Add the stock, bring to a boil, then reduce the heat and simmer for around 15 minutes or until the potatoes have softened.
Once the potatoes are soft, stir in the wild garlic leaves.
It may help to do this in batches and push them down into the pan each time.
Cook for a few minutes until wilted.
Once the wild garlic has wilted down, turn off the heat and blend until smooth with a hand blender.
If using cream, stir this in then adjust the seasoning to taste and serve.
This soup is nice on its own as a light meal, or with a few slices of bread to dunk and mop up your bowl at the end.
I like to top it off with an extra drizzle of cashew cream, a few blobs of delicious homemade wild garlic pesto (or regular vegan pesto), a squeeze of lemon juice, and then a sprinkling of cashew parmesan or super seed mix.
It sure is! The flavour will mellow out a little when cooked, and the stems can have a slightly stringy consistency, but washed wild garlic is fine to use in your cooking.
I haven't included it in this recipe, mainly because it's nice to see how the wild garlic comes through on its own. That said, feel free to add in extra chopped garlic along with the potatoes if you want a stronger flavour.
You'll definitely want to use the leaves, then it's up to you whether or not to include the stems (these can become slightly stringy, but it doesn't bother me personally since it all gets blended up). As for wild garlic flowers, I'd say these are best kept for salads or other dishes where they can remain intact.
This recipe will be gluten-free provided you use a vegan stock and plant-based cream that are certified or labelled as such (the homemade cashew cream I suggest below is naturally gluten-free).
Once it has cooled down, you can store this soup in the fridge for up to four days or freezer for up to six months.
Variations and tips for wild garlic soup
- More flavour: Ingredients such as wholegrain mustard and nutritional yeast are great for adding extra layers of flavour to vegan soups like this one (see also my recipe for leek and potato soup).
- Other veg: Feel free to add other vegetables such as carrots, celery, cabbage, or leeks.
- Herbs: I've kept this recipe pretty simple, but there'd be no harm in adding herbs such as bay, parsley, sage, or homemade Italian herb mix.
- Nettles: I haven't tried it myself (yet), but I know many foragers like to cook with stinging nettles and so you could also throw them in here. As ever, you should never eat wild food unless you're 100% sure it's safe (and in the case of nettles, be sure to wear gloves when gathering 😬).
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Wild Garlic Soup
- 2 tablespoons plant-based butter (or cooking oil)
- 1 onion, chopped
- 1.3 lb (600 g) potatoes, scrubbed and diced
- 5-6 cups (1.2-1.5 litres) vegan stock
- 7 oz (200 g) wild garlic leaves, washed (see notes on safe foraging and preparation)
- ½ cup (120 ml) plant-based cream (I used homemade cashew cream, optional)
- Salt and pepper to taste
- Heat the butter in a large saucepan on medium heat. Add the chopped onion, season with salt and pepper, and cook for 5-6 minutes or until starting to soften.
- Once starting to soften, add the diced potatoes and cook for another 3-4 minutes, stirring regularly.
- Add the stock, bring to a boil, then reduce the heat and simmer for around 12 minutes or until the potatoes have softened.
- Once the potatoes are soft, stir in the wild garlic leaves. It may help to do this in batches and push them down into the pan each time. Cook for a few minutes until wilted.
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