As I write this post for my gorgeously warm and comforting Wild Garlic soup, it seems it couldn’t have come at a better time. It’s snowing! Yes, it’s snowing and yes, it’s April! Like whaaaaaat? I mean until 2016, I had never seen snow in April and then since Prince died, it’s snowed twice in April! (the reason I mention Prince is that he composed a lovely but haunting song titled ‘Sometimes it snows in April‘. Oh and also I love Prince, but let’s save that for another time! 😊
So then a Wild Garlic soup is what’s needed, right?
You can say that again! On cold, wintry days (despite the fact that Spring is here), wouldn’t you love to cuddle up to a bowl of warm soup? This one even has the added bonus that it’s vegan too! Plus it’s made with wild garlic, which I have to say is something quite new on me!
What’s Wild Garlic, Anyway?
So what is wild garlic exactly? Is it just garlic that’s been grown in the wild? Well that is partly true as it does grow in the wild. It is also a bulbous plant but it has leaves and flowers.
It grows in the wild, near marshlands and is native to the UK. Its season lasts from March to June. For more information, or if you fancy foraging for it, check out the information here!
Similar to garlic, wild garlic is thought to lower cholesterol and blood pressure, so that’s another reason to get cooking with it!
Substitutes for Wild Garlic
There are a few substitutes you can use in case you can’t manage to get enough of it to feed the whole family. Baby spinach leaves can be used as a substitute for the wild garlic leaves. The bulb and bottom parts of spring onions can be swapped in for the stems and bulb of the wild garlic too. You could also add in a bulb or two of garlic to add to the flavour.
Let’s Get Cooking!
You can use the leaves in a pesto or in risottos too but this wild garlic soup is also an excellent way to showcase it. I have added potatoes and leeks to bulk it up plus fennel and fenugreek seeds for twist. You knew I’d want to add spices right?! The recipe has a few ingredients but as you just pile everything into a pot, it’s super easy.
As a garnish I thought I’d make some croutons for a little bit of crunch – the dog ended up eating most of them (don’t ask!). So then I just tossed in some pumpkin and sunflower seeds instead.
Other soups to try
I really hope you enjoy this soup – as I said you can use spinach and spring onions as a substitute so really it’s delicious any time of year.
Right then without further ado, here you are!
Wild Garlic Soup
- 150 g wild garlic leaves
- 1 tsp fennel seeds
- ½ tsp fenugreek seeds
- 2 banana shallots – chopped
- 25 g fresh ginger, finely chopped
- 1 clove garlic, crushed
- 2 baby leeks, chopped
- 25 ml olive oil
- salt to season
- 375 g baby new potatoes – cooked, skin on you can remove the skin if you prefer
- 750 ml vegetable stock
- 1 tbsp coconut yoghurt to garnish
- 25 g butter
- 2 tsp olive oil
- 75 g slightly stale bread
- salt for seasoning
- Add the oil to a large pan together with the shallots, ginger, garlic and baby leeks. Sauté for 12-15 minutes.
- Meanwhile, in another pan, melt the butter for the croutons and add the oil. Once warm, remove from heat. Cut the bread into rough cubes, toss in the butter/oil mix and bake in a 180°C oven for 10-12 minutes until they are browned. Sprinkle with salt and leave to cool.
- Put the fennel and fenugreek seeds in a coffee grinder and whizz to a fine powder.
- Now for the wild garlic – Separate the stems from the leaves and chop both.
- After 15 minutes, add the fennel and fenugreek powder to the onion/leek mix and also add the chopped stems from the wild garlic.. Continue to sauté for another 5 minutes.
- Now add the cooked new potatoes and the vegetable stock – make sure there is enough stock to cover the potatoes. If not, add a little more. Leave to simmer for 20 minutes.
- Add the wild garlic leaves, stir in for 2 minutes and then transfer to a blender. Whizz until smooth and season with salt to taste.
- Garnish with croutons, wild garlic flowers and some coconut yoghurt.
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