Wild Garlic Soup

5 from 6 votes

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

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 209kcal

Author Jo Allison

Equipment

Ingredients

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

Metric - US Customary

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