The perfect way to harness all that wild garlic growing in Spring? This Creamy Wild Garlic Potato Soup. Spicy and full of flavour, this vegan treat is a nutritious showstopper and oh so comforting.
Harnessing wild garlic season
When it comes to produce, I’m always excited when Spring rolls around. Seeing all the delicious fruits and vegetables starting to grow makes me happy. Especially when it’s time for one of my favourite Spring greens wild garlic. Also know a ramson, wood garlic, or bear leek.
The perfect way to harness all the flavour of this delicious plant is to turn it into a comforting bowl of soup. By using potatoes next to the main star wild garlic, you skip some of the heavy calories of double-cream. The best part? Using potatoes keep this dish vegan and make it super creamy when blending. Winner!
Tips for making this Creamy Wild Garlic Potato Soup
This soup is easy and quick to prepare. Here are some useful tips for the best result:
- If the soup is too thick after blending, add a little more vegetable broth and let simmer shortly before serving.
- Instead of the immersion blender, you can also use a blender. Let the soup cool slightly, transfer into the blender, and blend until smooth.
- Use soya cream as a topping to keep this dish entirely vegan.
- Double the ingredients for a big batch of soup to have a nutritious and easy meal-prep option.
Craving more wild garlic deliciousness?
Try the nutrient lunch and dinner ideas:
Wild Garlic Pistachio Pesto Zoodles
New Potatoes, Wild Garlic and Spring Greens
Creamy Wild Garlic Potato Soup
Ingredients
- 1 tablespoon vegetable oil
- 100 g wild garlic (2 cups) roughly chopped
- 2 medium potatos peeled and chopped
- ½ yellow onion finely chopped
- 500ml vegetable broth (2 cups)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon dried marjoram
- salt and pepper to taste
Instructions
- Wash wild garlic under cold water, remove stems and roughly chop. Peel and dice potatoes and onion.
- Heat vegetable oil in a pot over medium heat. Sauté onions until golden and slightly softened. Add potatoes wild garlic, season with nutmeg, marjoram, salt and pepper and sauté for about a minute, stirring occasionally.
- Pour in vegetable broth, cover with a lid and let simmer on low heat for 15 to 20 minutes until potatoes are tender.
- Remove pot from heat and blend the soup with an immersion blender. Season with salt and pepper if needed.
- Top with finely chopped wild garlic and soya cream before serving. Enjoy!
Notes
- If the soup is too thick after blending, add a little more vegetable broth and let simmer shortly before serving.
- Instead of the immersion blender you can also use a blender. Let soup cool slightly, transfer into the blender and blend until smooth and creamy.
- Double the ingredients for a big batch of soup to have a nutritious and easy meal-prep option.
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.
Leave a Comment