The perfect way to harness all that wild garlic growing in Spring? A deliciously creamy 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 start 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!

Craving more wild garlic deliciousness? Try my flavourful Wild Garlic Pistachio Pesto Zoodles for a nutrient lunch or dinner.

Wild Garlic Pesto Zoodles
If you love pesto and zucchini this flavourful wild garlic pesto zoodles will satisfy all your cravings. You only need a few ingredients to whip up this delicious meal made of wholesome ingredients. The best part? Itis vegan, gluten-free, keto-friendly and ready in under 30minutes.
Check out this recipe

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.

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Creamy Wild Garlic Potato Soup

The perfect way to harness all that wild garlic growing in Spring? A deliciously creamy soup. Spicy and full of flavour, this vegan treat is a nutritious showstopper and oh so comforting.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Austrian, European, International
Diet: Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 2
Calories: 268kcal

Ingredients

  • 1 tbsp vegetable oil
  • 100 g wild garlic (2 cups) roughly chopped
  • 2 medium potatos peeled and chopped
  • 1/2 yellow onion finely chopped
  • 500ml vegetable broth (2 cups)
  • 1/4 tsp ground nutmeg
  • 1/4 tsp 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

Calories: 268kcal

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