Step 1

Wash the wild garlic very well and then chop it roughly.

Step 2

In a medium saucepan, heat up the oil on medium-high heat and fry the onion.

Step 3

When the onion is browned, add the can of coconut milk and the water (you can reserve some of the cream to swirl into the soup after).

Step 4

Stir in the stock powder and bring the soup to the boil.

Step 5

Finally add in the wild garlic and let it wilt down.

Step 6

Puree the soup with a hand blender and season with salt and pepper to taste.

Step 7

Serve the soup with a spoonful of the reserved coconut cream, a sprinkle of wild garlic flowers, and perhaps even a spoonful of wild garlic pesto!