This simple, delicious, and nutritious Wild Garlic Soup has a gentle garlicky flavor. It is made with freshly foraged pungent wild garlic leaves (a.k.a ramson), potatoes, onions, and Homemade Vegetable Stock.
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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 Wild Garlic Soup has also great health benefits. Wild garlic is a superfood, it has antibiotic, antibacterial, anti-inflammatory, and 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 Wils Garlic Soup freezes beautifully. You can 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.
Step-by-Step Instructions
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.
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Top Tips From the Chef
- Never pick leaves next to busy roads or lanes, or low down, where dogs are regularly walked.
- If you want to forage wild garlic for the first time, check it from a pocket guidebook before picking anything. The biggest clue is the smell. It may look similar to wild garlic. Don't eat it if it doesn’t smell like garlic.
- Carefully wash the wild garlic leaves, making sure to remove any soil or dirt.
- The secret to having a beautiful and bright green color 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.
Recipe FAQs
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 it with some bread such as Bazlama (Turkish Flatbread), Black Pepper Sourdough Focaccia, 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 favorite place to walk. There are 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!
Related Recipes
For more delicious and comforting soup recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Wild Garlic Soup as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Wild Garlic Soup
Equipment
- 1 Saucepan
Ingredients
- 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
Instructions
- 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 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.
Notes
- Never pick leaves next to busy roads or lanes, or low down, where dogs are regularly walked.
- If you want to forage wild garlic for the first time, check it from a pocket guidebook before picking anything. The biggest clue is the smell. It may look similar to wild garlic. Don't eat it if it doesn’t smell like garlic.
- Carefully wash the wild garlic leaves, making sure to remove any soil or dirt.
- The secret to having a beautiful and bright green color 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.
- 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!
Nutrition
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Dina
Delicious. Easy to make and very nice balanced flavour. Will definitely be making it again!!