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    Home » Recipes » Soups, Starters & Light Meals

    Published: Apr 16, 2020 · Modified: Oct 23, 2024 by joskitchenlarder · 11 Comments. · This post may contain affiliate links ·

    Wild Garlic Soup (Dairy-Free, Vegan)

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Bowl filled with soup.

    This simple Wild Garlic Soup is delicious, filling & nutritious. Made with potatoes, leek, onion, celery, veggie stock & wild garlic it's wonderfully creamy with gentle garlicky flavour.

    Wild garlic soup in bowls with leaves around.

    This post contains affiliate links, which means that if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more. Thanks in advance!

    Wild garlic is one of my favourite early spring ingredients to cook with ever! I love it's pungent smell, beautiful flowers and how it can liven up any dish with its strong yet not overpowering flavour!

    My super simple and very frugal Wild Garlic Soup is a perfect example of down to earth seasonal cooking that delivers on flavour as well as nourishment.

    The reasons to make Wild Garlic Soup

    • It's quick & easy to make.
    • Potatoes make it super creamy without the need for added dairy.
    • It's frugal (especially if you forage wild garlic yourself) as it uses really cheap seasonal veggies.
    • We all should make conscious effort to eat according to seasons and this simple recipe is a perfect example of seasonal eating.
    • If you're new to wild garlic, this soup is a perfect recipe to start with!

    Pot and bowls filled with soup, wild garlic leaves.

    Wild Garlic - Some Helpful Information

    Wild garlic, also known as ramsons, buckrams, broad-leaved garlic, wood garlic, bear leek or bear's garliccan [source: Wikipedia] can be found in woodland areas of Britain and continental Europe between March and June. Both leaves and flowers are edible with early bright coloured leaves being the best and most flavourful.

    Wild garlic is much milder than regular garlic but don't let it fool you as it still packs a bit of punch especially when eaten raw in salads, as garnish etc.

    If unlike myself (who gets it in my organic veg box) you forage for your wild garlic and have it in abundance, you can easily freeze the surplus as you would any other fresh herb. Simply wash and dry it and pop it in the freezer bag until you need it. It will be fine in your freezer for up to 12 months. I must say I am already jealous!

    Washed wild garlic on a kitchen towel.

    Few helpful tips for making Wild Garlic Soup

    For maximum wild garlic flavour as well as to preserve its beautiful green colour make sure to add it to the soup at the very end once the pan is off the heat. You don't want to cook it at all and the residual heat from the hot liquid will wilt it nicely.

    Once you've added it in, make sure you blend your soup straight after if you want that beautiful and bright green colour.

    Once you're familiar with the flavour intensity of wild garlic feel free to adjust the quantity of it in this soup to your liking by adding more of it if you wish.

    When I get my hands on wild garlic I like to make this soup in larger batches (recipe can be easily doubled) and freeze it. Freshly made soup can be stored in you fridge for 3-4 days or pop it in the freezer for up to 3 months.

    Pot with soup, bowls and wild garlic.

    Serving suggestions!

    I like the fact that this soup is super creamy without the need for any dairy to make it so.

    To serve you could drizzle it with some good quality extra virgin olive oil or some of my wild garlic pesto. Sprinkle of sunflower or pumpkin seeds would also go really nicely here and so would some toasted pine nuts.  Delicious homemade croutons made out of Irish Soda Bread or even my easy wholemeal bread always make nice addition. Of course you could always have either bread freshly baked as a side and perhaps with some wild garlic butter.  We all know that soup and bread are made for each other!

    For all of you real wild garlic fans, why not have it with my delicious vegan cheese and wild garlic scones.

    If you really need a bit of cream to finish your soup, simply use the one suitable for you and your way of eating whether it's dairy or vegan equivalent.

    Soup in a bowl.

    How to make Wild Garlic Soup - Step-By-Step Instructions!

    1. Start with cleaning and preparing your veggies.
    2. Heat up couple of tablespoons of oil in a large pan or a stock pot and add chopped onion and sliced leek. Fry them stirring from time to time until softened and translucent but not too coloured  (approx 6-8 minutes).
    3. Add chopped celery stalks, stir and fry for couple more minutes.
    4. Next add potatoes followed by vegetable stock. Bring the soup to boil and then simmer for approx 15-20 minutes or until potatoes are tender when pierced with a knife.
    5. Take the pan off the heat and add washed and sliced wild garlic. The heat from the liquid will make it wilt.
    6. Blend your wild garlic soup with stick blender or liquidiser until nice and smooth. Season with salt and pepper and serve.

    Soup making collage.

    Soup in a pot before blending.

    More wild garlic recipes you might want to try

    Wild Garlic Butter

    Cheese and Onion Quiche (with Wild Garlic)

    Wild Garlic & Walnut Pesto

    Vegan Cheese Scones (with Wild Garlic)

    Wild Garlic Hummus

    Roast Chicken Traybake with Shallots & Wild Garlic Pesto

    Wild Garlic Pesto Baked Salmon with Gnocchi

    Chicken Stew with Wild Garlic Pesto and Cheesy Dumplings

    📋 Recipe

    Wild garlic soup in bowls with leaves around.
    Print Pin
    5 from 6 votes

    Wild Garlic Soup

    This simple Wild Garlic Soup is delicious, filling & nutritious. Made with potatoes, leek, onion, celery, veggie stock & wild garlic it’s wonderfully creamy with gentle garlicky flavour.
    Course Light Dinner, Lunch, Soup
    Cuisine British
    Keyword wild garlic soup

    Equipment

    • Stick Blender*
    • Stock Pot*
    Prep Time 10 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 40 minutes minutes
    Servings 4 servings
    Calories 209kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary
    • 500 g potatoes peeled and cut into chunks
    • 1 small onion peeled and roughly chopped
    • 1 small leek cleaned and sliced
    • 2 celery stalks roughly chopped
    • 50 g wild garlic (leaves and stems) cleaned and sliced
    • 1 ltr vegetable stock from cube is fine
    • 2 tablespoon rapeseed/olive oil
    • salt & pepper to taste

    Instructions

    • Start with cleaning and preparing your veggies as per instructions above.
    • Heat up couple of tablespoons of oil in a large pan or a stock pot and add chopped onion and sliced leek. Fry them stirring from time to time until softened and translucent but not too coloured (approx 6-8 minutes).
    • Add chopped celery stalks, stir and fry for couple more minutes.
    • Next add potatoes followed by vegetable stock. Bring the soup to boil and then simmer for approx 15-20 minutes or until potatoes are tender when pierced with a knife.
    • Take the pan off the heat and add washed and sliced wild garlic. The heat from the liquid will make it wilt.
    • Blend your wild garlic soup using stick blender or liquidiser until nice and smooth. Season with salt and pepper and serve. 

    Notes

    • Nutritional information is approximate, per serving and should be treated as a guideline only. 
    • For maximum flavour and to preserve the bright green colour, make sure you add the wild garlic to the soup at the very end with pan off the heat and blend it straight away. 
    • Once you’re familiar with the flavour intensity of wild garlic feel free to adjust the quantity of it in this soup to your liking by adding more of it if you wish. 
    • Cool and store in the fridge for 3-4 days or freeze for up to 3 months.

    Nutrition

    Nutrition Facts
    Wild Garlic Soup
    Amount Per Serving
    Calories 209 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 1g5%
    Sodium 60mg3%
    Potassium 606mg17%
    Carbohydrates 33g11%
    Fiber 4g16%
    Sugar 3g3%
    Protein 4g8%
    Vitamin A 371IU7%
    Vitamin C 35mg42%
    Calcium 66mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

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    Pot and bowls filled with soup, wild garlic leaves.

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    Reader Interactions

    Comments

      5 from 6 votes (1 rating without comment)

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    1. louise Gunstone says

      April 27, 2020 at 10:43 am

      5 stars
      Thanks for this recipe. I've always wanted to try it as we have loads of wild garlic growing around the lanes.

      Reply
      • joskitchenlarder says

        April 27, 2020 at 10:46 am

        My pleasure Louise! 🙂 I so wish I had an easier access to wild garlic but for now I need to rely on my veg box.

        Reply
    2. Eb Gargano | Easy Peasy Foodie says

      April 20, 2020 at 1:58 pm

      5 stars
      Yum! Sounds amazing 😀 Eb x

      Reply
    3. Chloe Edges says

      April 19, 2020 at 12:57 pm

      5 stars
      And I am once again horribly sad that I can't find any wild garlic! The colour of that soup is just stunning!

      Reply
      • joskitchenlarder says

        April 19, 2020 at 1:12 pm

        Thank you Chloe! I must say I was over the moon when it became available via my weekly veg delivery as unfortunately it doesn't grow anywhere close enough to me at the moment either.

        Reply
    4. Joanna Muller says

      April 19, 2020 at 11:35 am

      Hi Jo
      We love soup in our house too, I will most definitely like to make this. Where would I find the wild garlic growing locally.
      The smell really reminds me of memories walking up to HARRYs ROCK just outside Swanage.

      Reply
      • joskitchenlarder says

        April 19, 2020 at 1:08 pm

        Hi Jo, I haven't come across wild garlic anywhere local enough to us in current situation I'm afraid. As I'm not much of a forager I've been getting it in my weekly veg box. Wooded areas with access to water would be your best bet but again not close enough to us at the moment. Sorry cannot be of more help.

        Reply
    5. Choclette says

      April 17, 2020 at 2:55 pm

      5 stars
      Ooh, such a beautiful colour Joe and it sounds such a delicious soup. I adore wild garlic, but I'm feeling a bit deprived this year. CT normally brings some home from work, but he's not working and we've not found any that grows in our vicinity. Luckily, I had some in our veg box a couple of weeks ago, so I did manage to get a bit of a wild garlic pesto fix.

      Reply
      • joskitchenlarder says

        April 20, 2020 at 10:12 am

        Thank you Choclette! I'm not much of a forager but when wild garlic makes an appearance in my veg box I make the most of it. This soup is my new favourite and cannot wait to make it again!

        Reply
    6. Kat (The Baking Explorer) says

      April 17, 2020 at 2:26 pm

      5 stars
      This looks so yummy, definitely my kind of soup!

      Reply
      • joskitchenlarder says

        April 20, 2020 at 10:13 am

        Thanks Kat! 🙂

        Reply

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