Wild garlic soup

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Wild garlic soup

Suitable for vegans
Category Starter
Serves 4
Preparation 15 minutes
Cooking 30 minutes

Rating: Rated 4.7 / 5 (3 ratings)

Raw wild garlic is very pungent, but when cooked, it has a delicate flavour which can be lost easily, so be generous and add the garlic to the soup towards the end of the cooking. Use small, tender leaves, because the moment the garlic begins to flower, the leaves become too strong in flavour. Pick a few flower buds to decorate the soup.


  • 1 onion, chopped
  • 250g new potatoes, scrubbed and cubed
  • 125g wild garlic leaves, washed and roughly chopped
  • 1 tbsp rapeseed oil
  • 1 litre vegetable stock or 1 litre water with 1 tsp vegetable bouillon
  • squirt of lemon


Stage 1

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.

Stage 2

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.

Stage 3

Add the wild garlic leaves, cover and simmer for a couple of minutes until they are cooked, but still a vibrant green colour. Either serve at once or liquidise to a smooth consistency.

Stage 4

Check for seasoning and add a squirt of lemon juice, salt and lots of freshly ground black pepper. Decorate with garlic flower buds. Serve hot.


Wild garlic soup


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Rachel Demuth
Photography: Christopher Robbins

Nutritional info

Nutritional values are per serving.

  • Calories: 93g
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Protein: 3g
  • Carbohydrates: 13.5g
  • Sugars: 3.5g
  • Fibre: 2.5g
  • Salt: 1.5g

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