This simple wild garlic soup is delicate of flavour and rich and creamy but contains no dairy. The perfect springtime soup.
Why you’ll love this soup recipe
- You can’t buy wild garlic soup in a can so this is a real homemade treat
- That amazing springtime flavour
- Wild garlic soup has only 4 ingredients and is super easy to make
- Your soup will be ready within ha,f an hour, it’s real food fast!
It’s spring and wild garlic is in abundance. I love using this gorgeous foraged plant in all sorts of ways, from my wild garlic pesto to wild garlic salt and delicious and useful wild garlic oil.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
What is wild garlic?
Wild garlic or ramsoms are a plant native to us in the UK and of course part of the garlic and onion family. You can read lots of information about wild garlic on the Wild Food UK website.
The season for wild garlic is quite short really, from the end of March till early May depending on where you are.
What does wild garlic taste like?
Wild garlic/ramsoms have a delicate garlic flavour. Softer than traditional garlic and without the sharpness you often taste in garlic.
Foraging for wild garlic
Don’t pick plants that are beside a road due to traffic pollution. When you are picking wild garlic don’t strip whole plants. Take leaves or flowers from here and there so that plants can carry on growing.
How long does wild garlic last? Once you’ve brought your leaves and flowers home you can keep them in a bag in the salad drawer of the fridge for up to 4 days.
For more exciting foraging recipes check out the Foraging Section of Larder Love.
You can use all parts of the wild garlic plant. From the flowers and stems to leaves, the bulb itself and the seeds too.
Ingredients for homemade wild garlic soup
There are only 4 ingredients in my wild garlic soup recipe and apart from the wild garlic itself, they are real kitchen basics.
Wild garlic – obviously the star of the show in this spring soup recipe.
Potato – this acts as your thickening agent to your wild garlic soup and lends a lovely creamy texture.
Onion – just a small onion here as you don’t want to overpower that gorgeously delicate flavour of the wild garlic itself.
Stock – I have used vegetable stock but you could use chicken stock for your ramsom soup instead if you prefer.
The only other ingredients in my homemade wild garlic soup are good old salt and pepper.
How to make ramsom soup
First things first, I don’t even bother peeling the potatoes, there are lots of lovely nutrients in the skin so leave it on and save some effort. Just give them a good wash first. Chop the potatoes into pieces about 1cm in size so they cook nice and quickly.
Chop up the wild garlic leaves and also peel and chop the onion.
That’s it on the prepping part for making your homemade wild garlic soup.
Add a little oil to a soup pan and saute the onion for 5 minutes till softened but not browned.
Add the wild garlic leaves and the chopped potato along with the stock.
Add some salt and pepper, bring to the boil then cover the pan and lower the heat so your wild garlic soup is gently simmering for about 20 minutes till the potatoes are gooded through and tender.
If you are using an Aga pop the covered pan into the baking oven of a 4 oven Aga or the simmering oven of a 2 oven Aga for about 20 minutes.
Now use a stick blender to whizz up your wild garlic soup till it is lovely and smooth.
Test your seasoning to make sure it is just right for you and you are good to go.
If you don’t have a stick blender you can pour the wild garlic soup into a blender and whizz it up that way to get a lovely creamy consistency.
How to serve wild garlic soup
I like to add some of the delicious little white flowers from the wild garlic as a garnish to this delicious springtime soup.
You can also add a few little dots of Greek yogurt for extra creaminess if you fancy. Serve with some crunch fresh bread on the side.
How much does this recipe make?
I got 4 servings of wild garlic soup from this simple recipe. Simply double up the recipe to make as much as you want.
Your wild garlic soup will keep for up to 4 days in the fridge and can be frozen for up to 4 months. I like to freeze all my soups in zip-top freezer bags well labelled.
I freeze them flat on a baking try and once frozen remove the tray and my soups can be filed upright in the freezer thus using less valuable freezer space.
Looking for more great uses for wild garlic? Then check these out before you go;
Or check out my Foraging Section for lots of great ideas for foraged goodies and great recipes.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Easy Homemade Wild Garlic Soup
- 150 g wild garlic
- 150 g potatoes 1 medium potato
- 65 g onion 1 small onion
- 700 ml vegetable stock or chicken stock
- salt and pepper to taste
- Wash and chop the potato into 1 cm pieces and wash the wild garlic leaves and roughly chop. Chop the onion too.
- Saute the onion in 1 tbsp olive oil for 5 minutes will softened but not browned
- Add the wild garlic, potato and stock and lightly season and bring to the boil, then pop on the lid and lower the heat and simmer the soup for 20 minutes till potato is tender.
- Use a stick blender to whizz the soup till it is smooth and check your seasoning again. Serve your wild garlic soup with a few snipping of the wild garlic flowers to decorate.
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