The perfect way to harness all that wild garlic growing in spring? This vegan wild garlic and potato soup. Spicy and full of flavor, this nutritious showstopper is ready in 30 minutes.
I am always excited when Spring rolls around. Seeing all the delicious fruits and vegetables starting to grow makes me happy. Especially when my favorite Spring green grows, wild garlic. Also, know a ramson, wood garlic, or bear leek.
The perfect way to harness all the flavor of this delicious plant? Make this creamy and delicious wild garlic soup. Using potatoes next to wild garlic makes this spring soup super creamy without adding double cream or a similar ingredient. The best part? Using potatoes instead of cream makes this dish naturally vegan. Winner!
Love creamy vegetable soups? Try this vegan broccoli soup, earthy potato, and leek soup, or opt for this easy 5-ingredient roasted tomato soup for a deliciously healthy light lunch or dinner.,
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Wild garlic vs. garlic
Wild garlic (Allium ursinum) is a plant that grows in the wild and is also known as ramson. Its leaves, bulbs, and flowers are edible and have a mild garlic flavor. In contrast, garlic (Allium sativum) is a bulbous plant cultivated for its pungent, flavorful bulbs. Garlic is also known for its health benefits, including its ability to boost the immune system and improve heart health.
While wild garlic and garlic belong to the same family, they differ in flavor and culinary use. Wild garlic has a milder taste than garlic cloves and is often used as a flavoring for soups, stews, sauces, and salads.
Health benefits of wild garlic
Wild garlic, also known as ramson, is a plant with several health benefits:
- Rich in antioxidants – Wild garlic is a good source of antioxidants, which helps protect the body against free radicals.
- Boosts immunity – It also has antibacterial, antifungal, and antiviral properties. This helps support the immune system and prevent infections.
- Aids digestion – The spring vegetable contains compounds that improve digestion and reduce bloating.
- Helps regulate blood sugar – Wild garlic may help regulate blood sugar levels by improving insulin sensitivity.
- Promotes bone health – Additionally, wild garlic is a good source of calcium, which aids in maintaining strong bones and teeth.
Overall, wild garlic is a nutritious and flavorful spring produce with a number of health benefits. Use it in different dishes such as soups, pestos, and salads.
Why you’ll love this recipe
- delicious and nutritious
- savory appetizer or a light meal
- creamy without the addition of cream
- naturally vegan
- ready in 30 minutes
Ingredient notes
- Wild garlic – The spring vegetable tastes similar to regular garlic but with a milder, more delicate flavor. You can find it at specialty grocery stores and farmer's markets. Or forage for it if it grows in your area.
- Potatoes – Use a starchy potato variety such as Russet or Yukon Gold. They break down and thicken the soup better than waxy potatoes like Red Bliss or New Potatoes.
- Vegetable broth – Use a good quality vegetable broth for the soup to enhance its flavor. You can use homemade or store-bought vegetable broth.
- Vegetable oil – Opt for a light-tasting vegetable oil like rapeseed oil.
- Onion – Use yellow, white, or brown onions for this recipe. You can adjust the quantity according to your taste preference.
- Nutmeg – The potent spice balances the garlic flavor and adds depth to the soup.
- Marjoram – It adds a delicate and slightly sweet flavor to the soup. Marjoram has a similar flavor profile to oregano, but it is milder and sweeter in taste.
- Salt and pepper – Add salt and freshly ground pepper to taste.
Tips & substitutions
This soup is easy and quick to prepare. Here are some tips to get the best result:
- Blending options – An immersion blender makes pureeing the soup quick and easy. But you can use a regular blender or food processor to puree the soup in batches.
- Adjust the consistency – If you prefer a thinner soup add more vegetable broth or water. If you prefer a thicker soup, reduce the amount of liquid and/or increase the number of potatoes.
- Make it gluten-free – If you need to make the soup gluten-free, use gluten-free vegetable broth or water.
- Meal prep favorite – Double the ingredients for a big batch of soup to have a nutritious and easy meal-prep option.
How to make wild garlic soup
Step 1: Thoroughly wash the wild garlic under cold water, remove the stems, and roughly chop it. Peel and dice the potatoes and onion.
Step 2: Heat the vegetable oil in a medium pot over medium heat. Add the onion and sauté it for about 2 minutes until softened.
Step 3: Add the diced potatoes, wild garlic, marjoram, and nutmeg. Sauté for another minute, stirring occasionally. Pour in the vegetable stock and bring to a boil. Then reduce heat to low and simmer for 15-20 minutes, until the potatoes are tender.
Step 4: Remove the pot from the heat and use a stick blender to blend the soup until smooth. Season with salt and pepper to taste.
Step 5: Top with soya cream, chopped wild garlic, and crushed pistachios before serving.
Expert tip
Not a fan of pureed soups? Leave some of the potato chunks in the soup for added texture. To do that, remove some potatoes with a slotted spoon before pureeing the rest of the soup. Add the reserved potatoes back to the soup once blended.
What to serve with wild garlic soup
Wild garlic and potato soup is a hearty and filling dish that pairs well with a variety of sides:
- Crusty addition – These homemade pita chips are perfect for dipping into the soup and soaking up all the delicious flavors.
- Fresh Salad – A simple side salad with greens and this lemon herb dressing is a great way to balance the rich soup.
- Roasted vegetables – Roasted vegetables such as these air fryer whole roasted carrots, oven-roasted butternut squash, and crispy baked broccoli florets are a great addition to the soup, adding texture and nutrition to the meal.
- Pesto pasta: Go full out with wild garlic and serve the wild garlic soup as an appetizer with this vegan wild garlic pesto pasta.
Recipe FAQs
Trim the ends of the stems if they appear wilted or dry. Give the wild garlic a rinse under cold water to remove any dirt. Pat it dry with a clean paper towel to remove excess moisture. Now wrap the wild garlic loosely in a damp paper towel, then place it in a plastic bag or an airtight container. This way, you can store the wild garlic in the fridge for up to a week.
I do not recommend substituting wild garlic for regular garlic in this soup. It creates a different flavor profile, consistency, and color of the soup. Regular garlic has a stronger, more pungent flavor than wild garlic. Therefore, it can easily overpower the other flavors in the soup if too much is used.
Allow the soup to cool to room temperature before storing it. Once the soup has cooled, transfer it to an airtight container. Store the soup in the fridge for up to 3-4 days. Keep the container tightly sealed to prevent odors from seeping into the soup.
Divide the soup into portions based on the amount you would like to thaw and reheat at one time. You can use freezer-safe containers or freezer bags, depending on your preference. Place the containers in the freezer and freeze them for up to 3 months.
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📖 Recipe
Wild Garlic and Potato Soup (Vegan)
Ingredients
- 1 tablespoon vegetable oil (e.g. rapeseed)
- 100 g wild garlic (2 cups)
- 2 medium potatoes
- ½ yellow onion
- 500 ml vegetable stock (2 cups)
- ¼ teaspoon dried marjoram
- pinch of ground nutmeg
- salt and pepper to taste
Instructions
- Thoroughly wash the wild garlic under cold water, remove the stems, and roughly chop it. Peel and dice the potatoes and onion.
- Heat the vegetable oil in a medium pot over medium heat. Add the onion and sauté it for about 2 minutes until softened.
- Add the diced potatoes, wild garlic, marjoram, and nutmeg. Sauté for another minute, stirring occasionally. Pour in the vegetable stock and bring to a boil. Then reduce heat to low and simmer for 15-20 minutes, until the potatoes are tender.
- Remove the pot from the heat and use a stick blender to blend the soup until smooth. Season with salt and pepper to taste.
- Top with soya cream, chopped wild garlic, and crushed pistachios before serving.
Notes
- Blending options – An immersion blender makes pureeing the soup quick and easy. But you can use a regular blender or food processor to puree the soup in batches.
- Adjust the consistency – If you prefer a thinner soup add more vegetable broth or water. If you prefer a thicker soup, reduce the amount of liquid and/or increase the number of potatoes.
- Make it gluten-free – If you need to make the soup gluten-free, use gluten-free vegetable broth or water.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
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