Wild garlic soup
- Published: 30 Apr 11
- Updated: 26 May 25
This easy wild garlic soup recipe by chef Rachel Allen is made with foraged wild garlic, onions, potatoes, vegetable stock and double cream. It’s great served with a good chunk of crusty buttered bread.
- Creamy and comforting: The soup has depth of flavour from the vegetable stock and wild garlic while the cooked potato base and dash of double cream create a luxurious texture.
- Seasonal treat: Wild garlic has a small seasonal window – enjoy it at its freshest in this spring dish.
- Quick and easy: This recipe comes together in under 30 minutes, making it ideal for a light speedy dinner. Get ahead and store in the fridge for lunch the next day (or freeze – see Make Ahead).
Try this cheesy wild garlic risotto next.
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Serves 4 -
Prep time 10 min, cook time 15 min
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Before you start
Follow our guide to foraging for wild garlic.
Recipe from May 2011 Issue
Nutrition
Nutrition: per serving
- Calories
- 291kcal
- Fat
- 17.8g (10.8g saturated)
- Protein
- 3.7g
- Carbohydrates
- 16.4g (3.8g sugar)
- Fibre
- 3.3g
- Salt
- 1g
delicious. tips
If you can’t find wild garlic, spinach or watercress would be great instead.
Freeze the cooled soup in a sealed plastic container. It may discolour, but this won’t affect the flavour.
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