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Easy Homemade Wild Garlic Soup
This simple wild garlic soup is delicate of flavour and rich and creamy but contains no dairy. The perfect springtime soup.
Ingredients
- 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
Instructions
- 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.
Video
Notes
Wild garlic soup will keep in the fridge for up to 4 days and can be frozen for up to 4 months too.
Nutrition
Calories: 53kcalCarbohydrates: 12gProtein: 2gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 728mgPotassium: 391mgFiber: 2gSugar: 3gVitamin A: 3888IUVitamin C: 19mgCalcium: 45mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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