Wild garlic makes a fabulous vibrant green soup. Raw wild garlic is pungent, but when cooked it has a delicate flavour. That flavour can be lost easily, so be generous and add the garlic to the soup towards the end of the cooking. Wild garlic leaves are best when very young, so pick small tender leaves if possible. Wild garlic is one our favourite forageable leaves
Wild Garlic Soup
Dietary: Vegan | Prep 15 minutes | Cooking 30 minutes | Serves: 4
- 1 onion, chopped
- 1 tbsp rapeseed oil
- 250g new potatoes, scrubbed and cubed
- 125g wild garlic leaves, washed and roughly chopped
- 1 litre vegetable stock or 1 litre water with 1 tsp vegetable bouillon
- squirt of lemon
- mild chilli flakes
- In a large saucepan, sauté the onion in the rapeseed oil for about 10 minutes, until soft, add the cubed potatoes and quickly stir-fry.
- Add the stock to the onion and potatoes. Simmer until the potatoes are just soft, which will take 15 minutes, depending on the size of the cubes of potato.
- Add the wild garlic, cover and simmer for a couple of minutes until cooked, but are still a vibrant green colour. Either serve at once chunky or liquidise to a smooth consistency.
- Check for seasoning and add a squirt of lemon juice. Decorate with mild chilli flakes. Serve hot.
Read on for more Wild Garlic Recipes!
Brilliant photos by Rob Wicks of Eat Pictures