Wild garlic and potato soup is a fresh, flavoursome soup which is vibrant and healthy. It's the perfect Spring soup recipe for foraged wild garlic and it is quick and easy to make with nutritious ingredients.
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What you'll love about the recipe
- Wild garlic and potato soup is simple to make in 30 minutes, with a short ingredient list. If you can forage your wild garlic, it's budget-friendly too!
- Like other members of the allium family, wild garlic is very nutritious
- A bowl of this delicious wild garlic and potato soup has just 131 calories
- Allergy friendly, this Springtime soup recipe is vegan, dairy free and gluten free
If you've got plenty of wild garlic you might also like this wild garlic sauce, hummus with wild garlic or wild garlic pesto with walnuts.
Ingredients
Olive oil, or another healthy oil for cooking
Onion adds a lovely savoury flavour which complements the wild garlic
Potatoes. These add body to the soup, and give a naturally creamy texture, even though this wild garlic and potato soup is dairy free and made without cream.
Wild garlic, also sometimes known as ransoms. In the UK, March to May is the best time to pick wild garlic. It's a prolific grower where I live and has even started to seed itself in my garden!
If you are foraging wild garlic, use a good guide to ensure that you identify the plant correctly and take only what you need.
Stock. I use vegetable stock, but use whichever type of stock you prefer. I used a stock cube, but homemade stock would also be great if you have it.
Seasoning. Depending on how well-seasoned your stock is, you might or might not want to add extra salt and pepper. I also like to add a pinch of grated nutmeg, but omit it if you prefer.
How to make wild garlic and potato soup
Heat a large pan over a medium heat and add the olive oil. Saute the chopped onions for 5 minutes until starting to soften and brown slightly. The caramelisation will add extra flavour and sweetness.
Add the diced potatoes to the pan, and add the stock and grated nutmeg if using. Cover the pan, bring the stock to the boil and simmer gently for 15 minutes. Check that the potatoes are cooked through with the point of a knife.
Add the roughly chopped wild garlic leaves and simmer for a further 5 minutes.
Blitz the soup until smooth. I like to use an immersion blender, but you could also use a blender or food processor.
Taste the soup and add a little extra seasoning if necessary.
Serving and storage
I've been enjoying this flavoursome wild garlic and potato soup for lunch. Add some olive oil scones and a good handful of nuts or crispy chickpeas for protein.
Alternatively, serve it as a healthy appetiser before your meal. The mild garlic flavour will tempt your taste buds, and a bowl of nutritious soup will help to fill you up.
Leftover wild garlic and potato soup can be reheated on the stove. The soup can also be frozen - I like to freeze it in individual servings in airtight containers.
Other healthy soup recipes
Why not try these other vibrant green soup recipes? They are bursting with goodness, and a great way of adding an extra helping of veggies to your diet.
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Recipe
Wild Garlic and Potato Soup
Equipment
- large saucepan
- Blender or food processor
Ingredients
- 1 tablespoon olive oil
- 1 onion peeled and chopped
- 500 g potatoes washed and diced
- 75 g wild garlic leaves washed and roughly chopped
- 1 litre vegetable stock
- pinch grated nutmeg
- salt and pepper if required
Instructions
- Heat the olive oil in the pan on a medium heat.1 tbsp olive oil
- Add the chopped onion and saute for 5 minutes stirring frequently. The onion should be starting to soften and lightly bown.1 onion
- Add the diced potato and pour over the stock. Add the nutmeg. Cover the pan and bring up to a simmer. Cook for 15 minutes until the potatoes are soft to the point of a knife.500 g potatoes, 1 litre vegetable stock, pinch grated nutmeg
- Add the roughly chopped wild garlic leaves and simmer for a further 5 minutes.75 g wild garlic leaves
- Blitz or process the soup until completely smooth. Taste and add further seasoning if required.salt and pepper
Notes
- I like to blitz my soup with a stick blender. That way I can blend it in the saucepan and there's less washing up!
- Depending on how well-seasoned your stock is, you may or may not need additional seasoning.
Nutrition
Please note nutritional information is per serving and is provided for guidance only.
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