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 is famed for it wellbeing benefits, and for good reason too. 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.