Wild garlic soup is a spring staple anywhere wild garlic (also known as ramsons, bear’s leek, and so on) grows. While this is a fairly typical recipe, being potato-based, it’s a bit lighter with the addition of celeriac or parsnip to replace some of the potatoes. The main flavour is of wild garlic but it is pleasantly fresh and not overwhelming.
If you can’t find wild garlic to forage and don’t have space to grow any, it can sometimes be found in shops at this time of year. The leaves, stems, flowers, and bulbs are all edible. If you are foraging, be careful as there may be limits on how much can be gathered and it is forbidden in some regions.
If you’ve got more wild garlic to get through, try making your own wild garlic salt or another seasonal standard, wild garlic pesto.
Ingredients
You need quite a lot of wild garlic for this recipe. If you don’t have enough, I recommend reducing the recipe to suit. You can sub in some spinach but it won’t taste the same.
Ingredient Notes and Substitutions
- Wild garlic: feel free to use a mix of stems, leaves, and flowers, as long as it’s the weight needed.
- Potatoes: starchy or floury potatoes are best.
- Root vegetable: I recommend celeriac, parsnips, or another white vegetable. Otherwise use more potatoes.
- Vegetable broth: this recipe does benefit from a good broth and water shouldn’t be substituted. I don’t recommend using a stronger-tasting broth as it will overwhelm the delicate flavours.
Step by Step
Step 1: cook the onions until soft and lightly browned.
Step 2: add the potatoes, celeriac, broth, salt, and pepper.
Step 3: bring to a boil and cook until the vegetables are fork-soft.
Step 4: add the wild garlic.
Step 5: stir the garlic in to wilt.
Step 6: blend until smooth and serve.
Recipe Notes
If you don’t have an immersion blender, you’ll probably have to wait for the soup to cool before blending (unless you also have a heat-safe standing blender). It can be reheated in a pot before serving if you need to let it cool first.
How to Store
Storage: keep in a sealed container in the refrigerator for up to three days and reheat as usual to serve. Wild garlic soup spoils quickly at room temperature.
Freezing: transfer the cooled soup to an airtight container and freeze for up to three months. Thaw in the refrigerator overnight before reheating as usual.
Expert Tips
- Season to taste: depending on how salty the vegetable broth is, you will have to adjust the amount of added salt based on your preference. Taste after it’s blended.
- Don’t cook the garlic: the wild garlic should just be wilted and not simmered or boiled.
- Serve as a side: this is a light soup and is best served alongside a main dish. I usually have it with poached eggs and some whole grain bread.
More Wild Food Recipes
Garlic Mustard Pesto
Honey Lilac Syrup
Elderflower Lemonade
Honey Elderflower Cordial
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Wild Garlic Soup
Ingredients
- 2 teaspoons oil for cooking
- 1 medium onion diced
- 300 grams floury potatoes roughly chopped
- 200 grams celeriac (peeled) or parsnips roughly chopped
- 750 ml vegetable broth
- 1 teaspoon sea salt to taste
- ½ teaspoon black pepper to taste
- 250 grams wild garlic
- Zest of a lemon
- Juice of a lemon about 3 tablespoons
Instructions
- Heat a large pot over low-medium heat. Once hot, add the oil and onion. Cook for about ten minutes, stirring frequently, until softened and lightly golden around the edges.2 teaspoons oil, 1 medium onion
- Add the potatoes, celeriac, broth, salt, and pepper. Stir to combine. Cover and increase the heat to bring the soup to a boil. Reduce the heat and simmer, covered, for about ten minutes or until the vegetables are soft.300 grams floury potatoes, 200 grams celeriac (peeled) or parsnips, 750 ml vegetable broth, 1 teaspoon sea salt, ½ teaspoon black pepper
- Turn off the heat and add the wild garlic. Blend with an immersion blender until very smooth. Add the lemon zest and juice, taste for seasoning, and serve hot.250 grams wild garlic, Zest of a lemon, Juice of a lemon
- Wild garlic soup can be kept in the refrigerator for up to three days and freezes well.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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