Wild Garlic Soup (Dairy-Free, Vegan)

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.

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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!

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!

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.

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.

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.

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

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

Cook ModePrevent 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.

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