wild garlic soup

This rich and creamy vegan soup is a spring delicacy with the fresh flavour of wild garlic.

Creamy Wild Garlic Soup

wild garlic

onion (chopped)

olive oil

coconut milk

tsp stock powder

water

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

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

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).

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

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

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

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!

https://embed.mediavine.com/videos/grk1cvpnurffajx2km38

With just five ingredients and 10 minutes, you can have this creamy wild garlic soup on the table! Celebrate spring with this easy vegan soup.

Stinging nettle and wild garlic soup is an amazing nutritious soup with amazing properties and can be eaten as an appetizer or served as a dinner, together with bread. You can also freeze the soup and save it for later.

Luscious Wild Garlic and Nettle Soup

garlic leaves

onions (chopped)

leek (diced roughly)

celery (roughly sliced)

carrot (roughly diced)

vegetable stock (I have used homemade unsalted)

potato (optional)

salt

black pepper

thyme (fresh from my garden)

butter (optional *)

tbsp double cream (optional but delicious add if used)

Prepare the nettles and if these aren&#39;t super young, remove the nettle stems using gloves or cut them off using scissors.

Wash the nettles thoroughly in a super large bowl or container. I sometimes use the sink to wash them. Most of the time just a rinse is not enough. Do the same with the wild garlic leaves.

In a soup pot, heat up olive oil and butter if using, add the chopped onion, leek, carrot, diced celery sticks and cubed potatoes. Cook for a good 10 minutes.

Pour in the stock and thyme. Bring all to a boil. Allow it to simmer for 10 minutes.

Add the nettle leaves and boil for a further 2 minutes. Fish out the thyme sprigs from the soup. Add the roughly chopped garlic leaves and simmer for 2 more minutes.

Blend all the ingredients with a hand blender so it becomes a smooth soup.

Add a drizzle of single or heavy cream. Season with salt and pepper to taste and serve while nice and hot. This is however a fantastic option for a cold soup on a hot, torrid day!

Making a perfect Wild Garlic Greens Chips or any other Leafy Greens Chips is the best way to get even your kids to enjoy all of the healthiness there is. Extra crunchy and Cheesy, those Oven Baked Chips are perfect for Keto, Low Carb, Gluten-Free, Diabetic-Friendly, as well as Grain-Free version Snacks you can always have on hand.

Wild Garlic Greens Chips

Wild Garlic

Tablespoon Extra virgin olive oil

Shredded Cheese

Heat up the oven on 160 Celsius or...

Heat up the oven on 160 Celsius or 320 Fahrenheit

Clean and dry wild garlic

Place in a bowl and add 1 Tbsp...

Place in a bowl and add 1 Tbsp Extra virgin olive oil and mix well, so each leave is coated with oil

One by one place leaves on a baking...

One by one place leaves on a baking tray covered with parchment paper. The leaves should not be over each other

Grain hard cheese and sprinkle on already placed...

Grain hard cheese and sprinkle on already placed leaves

Place in the oven for circa 13 minutes

Bon appetite

https://mediavine-res.cloudinary.com/video/upload/ald4gen57m3z41lkfle9.mp4

This creamy wild garlic soup is a delicious, healthy, light and refreshing vegan soup packed with spring greens and plant-based protein. This soup is easy and quick to make in under 30 minutes with a handful of simple ingredients with wild garlic as a star.

Creamy Vegan Wild Garlic Soup

onions

garlic

vegetable broth

wild garlic (+

14 oz cannellini beans

14 oz

tsp nutmeg

tsp salt

tsp black pepper

red pepper flakes (to garnish, optional)

In a large pot or saucepan, heat a lug of olive oil and sautée chopped onion until translucent, stirring occasionally. Add minced garlic and continue cooking, stirring frequently.

Add vegetable broth and bring to a boil. Add wild garlic leaves and close the lid. They will reduce in volume in a few minutes.

Add coconut milk, cannellini beans, nutmeg, salt and pepper. Let it simmer for a just few minutes. Make sure not to overcook it, as the wild garlic flavor will fade.

Transfer the soup into a blender and pulse until smooth, working in batches. You can use immersion blender as well.

Serve in bowls with a spoonful of coconut milk, chili flakes and a few wild garlic leaves. You can also use a spoonful wild garlic pesto to garnish it. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1680544729/g73priywrdxwuqmcvmyq.mp4

Top 4 wild garlic soup recipes from across the web

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Creamy Vegan Wild Garlic Soup

Top 4 wild garlic soup recipes from across the web

The most viewed wild garlic soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Creamy Wild Garlic Soup

Luscious Wild Garlic and Nettle Sou...

Wild Garlic Greens Chips

Creamy Vegan Wild Garlic Soup

The most viewed wild garlic soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine