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    Home » Soups

    Published: Apr 4, 2021 · Modified: Apr 22, 2023 by Yvonne

    Wild Garlic and Potato Soup (Vegan)

    Jump to Recipe Print Recipe

    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.

    wild garlic soup in a white bowl on a beige background with props.

    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.,

    Jump to recipe
    • Wild garlic vs. garlic
    • Health benefits of wild garlic
    • Why you’ll love this recipe
    • Ingredient notes
    • Tips & substitutions
    • How to make wild garlic soup
    • Expert tip
    • What to serve with wild garlic soup
    • Recipe FAQs
    • More spring green recipes
    • ???? Recipe

    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.

    bright green wild garlic and potato soup in a white bowl with a vintage spoon on a plate with props.

    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

    ingredients for vegan wild garlic and potato soup on a beige background with labels.
    • 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

    chopped wild garlic, potatoes, and onion on beige marble background.

    Step 1: Thoroughly wash the wild garlic under cold water, remove the stems, and roughly chop it. Peel and dice the potatoes and onion.

    roasting diced onion in vegetable oil for soup.

    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.

    pouring vegetable stock into a pot with roasted wild garlic, potatoes, and onion.

    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.

    pureeing wild garlic and potato soup with a stick blender in the pot.

    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.

    bright green wild garlic and potato soup in a white bowl with a vintage spoon on a plate with props.

    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

    How do I store wild garlic?

    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.

    Can I use regular garlic instead of wild garlic?

    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.

    How do I store any leftovers of the wild garlic soup?

    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.

    Can I freeze the soup for later?

    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.

    More spring green recipes

    • wild garlic pistachio pesto on a beige plate with a vintage spoon.
      Easy Wild Garlic Pesto (Vegan)
    • flatlay of detoxing green juice on beige background with with fruits and vegetables.
      Detoxing Green Juice
    • New Potatoes, Wild Garlic & Spring Greens
      New Potatoes, Wild Garlic and Spring Greens
    • four quick spring breakfast recipes displayed on graphic with text.
      10 Quick Spring Breakfast Recipes

    Did you try one or more of these recipes?
    Leave a ⭐️ review below and tag @encore_more on Instagram & Facebook!

    ???? Recipe

    wild garlic soup in a white bowl on a beige background with props.

    Wild Garlic and Potato Soup (Vegan)

    Yvonne
    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.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Soup
    Cuisine Austrian, European
    Servings 2
    Calories 252 kcal

    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

    Calories: 252kcalCarbohydrates: 41gProtein: 5.4gFat: 9.6gSaturated Fat: 2.7gSodium: 962mgPotassium: 1202mgFiber: 7.1gSugar: 6.4gCalcium: 79mgIron: 3mg
    Tried this recipe?Mention @encore_more or tag #encoremore on Instagram!

    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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