Wild garlic soup recipe
Spring is the perfect time for wild garlic – you may notice the distinct aroma as you enjoy your daily exercise through woodlands and near hedgerows. This delicious wild garlic soup recipe from Not Just a Pretty Plate is the ideal way to enjoy nature’s bounty.
Garlic has seen a renewed interest in its wellbeing properties lately, and for good reason. It’s widely known for its antibacterial properties and there is a line of thought that it may be antiviral too. Along with this, garlic also contains many important minerals including iron, phosporous and copper. It also contains vitamins A and C, which both help to support the functioning of the immune system.
It’s the leaves of the wild garlic that are worth harvesting. You can eat them raw – just be aware that they have a pretty strong flavour. Cooking the leaves helps to soften the taste – perfect for soup!
If you can’t get out to forage, bring the foraging to you! Liz loves this wild-harvested, hand-dried wild garlic, which you can use in the recipe here – just use 10-15g depending on how strongly flavoured you like your soup.
The vibrant colour of this wild garlic soup recipe is a surefire way to brighten up any lunchtime. Enjoy on its own, or serve with a slice of crusty sourdough for a delicious gut-healthy boost.
Discover more wild garlic recipes
- 200g wild garlic (roughly 4 handfuls)
- 1 onion chopped
- 2 large potatoes, peeled and cubed (we use Maris Pipers)
- 1.2 litres vegetable stock
- Salt and pepper
- Glug of vegetable oil for frying
- Crème fraiche/cream to serve (optional)
- Sweat the onion in a glug of oil and a pinch of salt until translucent.
- Add the potatoes and cook for a minute or so.
Pour over the stock and simmer until potatoes are soft.
- Add in your freshly foraged wild garlic, and leave to simmer for a couple more minutes.
- Remove from heat, season, and blitz to your desired consistency.
- Serve with a dollop of crème fraiche
(or a drizzle of cream depending on your preference), and a slice of generously toasted and buttered sourdough bread.
Don’t add the wild garlic too early or it will lose its vibrant green colour.
Make a double batch and freeze to enjoy out of season.
Photography by Zoe Warde-Aldam.