This simple, delicious and nutritious Wild Garlic Soup has a gentle garlicky flavour. It is made with freshly foraged pungent wild garlic leaves (a.k.a ramson), potatoes, onions and Homemade Vegetable Stock.
Spring is the perfect time for wild garlic and you can find them in wet woodland areas or beside rivers and streams. Wild Garlic Soup is a fabulous way of making the most of the short season. If you still have some wild garlic leaves left, you can turn them into a delicious Wild Garlic Pesto.
Why This Recipe Works?
- This delicious soup has also great health benefits. Wild garlic is a superfood, it has antibiotic, antibacterial, anti-inflammatory, antifungal properties and helps to reduce blood pressure and cholesterol.
- You can easily replace the mascarpone cheese with 100 ml of coconut cream to turn it into a vegan soup.
- You only need a handful of ingredients to make this delicious and healthy Wild Garlic Soup.
- The main ingredient is the wild garlic leaves, the potato is used as a thickening ingredient and can be replaced with rice or red lentils.
- This soup freezes beautifully, make a big batch and keep it in the freezer for up to 6 months!
Ingredients and Substitutes
- Wild Garlic (Ramson) leaves - You can forage wild garlic in the UK between March and early summer. However, if you don't have the opportunity to do so, you can buy them from the farmers' market or use the veg box scheme that provides them.
- Potatoes - It gives the soup a creamy texture and helps it to thicken. You can substitute it with rice.
- Vegetable stock or Easy Chicken Stock (Bone Broth) - For the best results, always try and use homemade or a good quality stock for your soups and stews. If using store-bought stock, check the seasoning before adding salt to your dish.
- Mascarpone - It adds creaminess to the soup. You can substitute it with double cream or use coconut cream to make this soup vegan.
- Onion - Peel and roughly chop a medium size of brown, yellow or white onion.
- Olive oil - I try and use good quality olive oil for my cooking. You can substitute it with butter.
- Celery stick - I love the aroma it adds to the soup but you can omit it if you prefer.
Making this healthy and refreshing Wild Garlic Soup is very easy. However, to achieve the best results, you need to follow a few simple steps:
Carefully wash the wild garlic leaves, making sure to remove any soil or dirt. Dry them using a salad spinner.
Heat a saucepan on medium heat and sauté the onions and celery with olive oil until soft.
Add the potatoes and sauté for another minute.
Stir in the stock, salt and freshly ground black pepper and cook it on medium heat until the potatoes are softened, for about 20 to 25 minutes.
Add the mascarpone cheese, give it a good stir and then add the wild garlic leaves. Bring it back to a boil and cook it for another five minutes.
Remove the pan from the heat and blitz it using a hand blender or food processor. Drizzle on cream or creme fraiche before serving.
For more delicious and comforting soup recipes why not try:
You can serve this creamy and pungent soup with a drizzle of cream, olive oil or Wild Garlic Pesto. You can add some croutons or pumpkin seeds for a bit of crunch or you can serve with some bread such as Bazlama (Turkish Flatbread) and Turkish Pide Bread (Ramazan Pidesi).
Wild garlic grows in woods and riverbanks all over the UK between March and June. They usually are found under the shade of trees, often on damp ground, so look in a shaded woodland. Close to where I live there are some woods with a stream running through them and this is my favourite place to walk. There is lots more useful information about wild garlic on the Countryfile website.
This soup would keep refrigerated for up to five days in an airtight container. If you want to keep the soup for longer, you can freeze it for up to six months!
Top Tip From the Chef
The secret to having a beautiful and bright green colour soup is to add the wild garlic leaves at the very last minute and only cook them for a few minutes. Once you've added them in, make sure you blend your soup straight after.
I hope you enjoy the process of making this delicious spring Wild Garlic Soup as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Wild Garlic Soup
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 1 celery stick (chopped)
- 350 g potatoes (diced)
- 1 l vegetable stock or chicken stock
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 30 g mascarpone cheese
- 150 g wild garlic leaves
- Carefully wash the wild garlic leaves, making sure to remove any soil or dirt. Dry them using a salad spinner.
- Heat a saucepan on medium heat and sauté the onions and celery with olive oil until soft.
- Add the potatoes and saute for another minute before adding the stock, salt and freshly ground black pepper.
- Cook it on medium heat until the potatoes are softened, for about 20 to 25 minutes.
- Add the mascarpone cheese, give it a good stir and then add the wild garlic leaves.
- Bring it back to a boil and cook it for another five minutes.
- Remove the pan from the heat and blitz it using a hand blender or food processor.
- Drizzle on cream or creme fraiche before serving.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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