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    Home » Recipes » Wild Garlic

    Published: May 9, 2019 · Updated: Mar 1, 2021 · This post may contain affiliate links · We donate 10% of our profits to support good causes.

    Creamy Wild Garlic Soup

    Jump to Recipe 19 Comments Share Pin Save Saved!

    With just five ingredients and 10 minutes, you can have this creamy wild garlic soup on the table! Try this simple spring recipe. 

    Our vegan wild garlic soup is:

    • Creamy
    • Fresh tasting
    • Really quick to make
    • The perfect way to use foraged wild garlic leaves

    I first tasted wild garlic soup in Austria, where it is known as ‘bärlauchsuppe’. It was good, but not quite as glorious as this recipe!

    Most recipes for wild garlic soup contain potato, but here we keep it really simple for you by leaving out the potato. This really lets the garlicky flavour shine! It also means that you don’t need to cook the soup for so long, and you keep more of the wild garlic’s fresh taste. 

    Two bowls of wild garlic soup next to a small bunch of wild garlic leaves and flowers.

    Where to get wild garlic? 

    Wild garlic is a green leafy plant with a taste like a spring onion and garlic. In the UK, it’s also called by the names ramsons, buckrams and wood garlic.

    You can buy bunches of leaves in spring markets. But the best way to get hold of it, is to forage it yourself. It’s fun and it’s free!

    If you are in the US, then 'ramps' is the edible American cousin of European wild garlic, and you can use it in this recipe too. 

    Head over to our post How to Forage Wild Garlic for all our tips on how to get your hands on this special spring ingredient.

    If wild garlic is not in season, there are other greens that have a longer growing time. Why not try our Easy Nettle Soup?

    The ingredients for wild garlic soup: An onion, coconut milk, wild garlic and bouillon powder.

    Ingredients

    This recipe for creamy wild garlic soup only requires five ingredients - already including the wild garlic. Who thought making a delicious, fresh and creamy soup could be that simple? 

    • Wild garlic
    • Coconut milk
    • Onion
    • Olive oil
    • Stock powder

    Onions and stock powder add a nice savoury foundation of flavour to the wild garlic soup, while the coconut milk is for creaminess and a subtly sweet note. 

    We recommend you choose a good quality, organic coconut milk for best results. 

    Step by step 

    Before you start, always make sure the wild garlic is very well washed. This is important as it is a foraged food growing wild and low within reach of forest animals.

    Onions sauteed to a light brown colour in a saucepan.

    Step 1 - In a saucepan, fry the onions in some olive oil until translucent and starting to brown.

    Coconut milk is poured from a can into the saucepan with sauteed onions.

    Step 2 - Add the coconut milk, water, and stock powder and bring to a simmer.

    Chopped green leaves wilting down in the coconut and onion broth.

    Step 3 - Add the well washed and chopped wild garlic and let it wilt down a bit.

    The soup is blended to a creamy and fine texture before serving.

    Step 4 - Take the pan off the heat and blend the soup with a handheld blender, then you’re ready to serve! 

    TIP: Watch out for splashes of hot soup if you are using an immersion blender, letting it cool slightly and tilting the pan when blending can help!

    TIP: The flavour of the wild garlic gets weaker and fades the longer it is simmered. That’s why we just let it wilt for a minute or two to preserve the fresh garlic taste!

    Two bowls of green soup, one of them with a spoon in it. Between the bowls some fresh wild garlic leaves and flowers.

    Serve it with

    We like to garnish the soup with a swirl of coconut milk or vegan cream and a spoonful of this yummy pesto! If it’s later in the season, you can also use the white flowers of wild garlic for a pretty garnish too. 

    The wild garlic soup makes a great entry course to a dinner, or can serve as a light meal of it’s own with some bread on the side. 

    We like to have it with our super seedy sourdough bread and some vegan butter for a very satisfying lunch or supper.

    Or use leftover stale white bread to make tasty croutons or crispy crostini! 

    A hand is taking a spoonful of bright green soup from a bowl.

    Still have more leaves left after you’ve tried our lovely soup? Then we also have these tasty vegan wild garlic recipes for you to try…

    Wild Garlic Gnocchi

    Wild Garlic Pesto

    Wild Garlic Hummus

    📖 Recipe

    Two white bowls of green soup on a wooden board next to a small bunch of wild garlic leaves and flowers

    Creamy Wild Garlic Soup

    by Sophie & Paul
    5 from 10 votes
    This rich and creamy vegan soup is a spring delicacy with the fresh flavour of wild garlic.
    Print Pin Save Saved!
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 10 minutes minutes
    Makes: 2 servings
    Course: Soup
    Cuisine: Vegan

    Ingredients
     

    • 1 bunch (150 g) wild garlic
    • 1 onion chopped
    • 1 tbsp olive oil
    • 1 can (400 ml) coconut milk
    • 2 tsp stock powder or bouillon
    • ⅞ cup (200 ml) water

    Instructions
     

    • Wash the wild garlic very well and then chop it roughly.
    • In a medium saucepan, heat up the oil on medium-high heat and fry the onion.
    • When the onion is browned, add the can of coconut milk and the water (you can reserve some of the cream to swirl into the soup after).
    • Stir in the stock powder and bring the soup to the boil.
    • Finally add in the wild garlic and let it wilt down.
    • Puree the soup with a hand blender and season with salt and pepper to taste.
    • Serve the soup with a spoonful of the reserved coconut cream, a sprinkle of wild garlic flowers, and perhaps even a spoonful of wild garlic pesto!

    Notes

    A bunch of wild garlic is approximately 150g or 5 oz, or a large handful. 
    If you don't have any wild garlic, you could try using another green leafy veg, like spinach, and add 2 chopped garlic cloves in with the onions.
    To substitute for the coconut milk, you try using a soy based cream instead.
    If you want to make sure this is gluten free, then double check the ingredients in your stock powder.

    Nutrition

    Calories: 482kcal | Carbohydrates: 13g | Protein: 7g | Fat: 47g | Saturated Fat: 37g | Sodium: 606mg | Potassium: 919mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7050IU | Vitamin C: 35.1mg | Calcium: 122mg | Iron: 8.4mg

    This information is calculated per serving and is an estimate only.

    Did you make this recipe?Leave a comment to let us know! Share a photo and tag @veganonboard - we love to see what you make!
    « Wild Garlic Gnocchi
    Super Seedy Sourdough Rye Bread »

    Reader Interactions

    Comments

      5 from 10 votes (6 ratings without comment)

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      Recipe Rating




    1. Lorna says

      April 18, 2023 at 8:27 pm

      5 stars
      Wild garlic everywhere in Devon so I collected a bag whilst walking the dog and made this tonight , so simple and so delicious, can’t wait to have it on my lunch break tomorrow 😋😋

      Reply
      • Sophie and Paul says

        April 20, 2023 at 2:04 pm

        So glad you enjoyed it Lorna! We actually just moved to Devon and were delighted to find it growing in our own garden. 🙂

        Reply
    2. Alison Newman says

      April 14, 2023 at 4:22 pm

      5 stars
      This is a fantastic recipe, so quick to make and it tastes divine. I’ve just made my second batch in a week. I add some frozen soffrito (frozen diced onion, carrot & celery) in once the initial onion is soft.
      Thanks for a great recipe.

      Reply
      • Sophie and Paul says

        April 20, 2023 at 2:12 pm

        Thanks so much Alison! Extra soffrito is always a welcome addition to a soup. You might like to try out our Nettle Soup too! 🙂

        Reply
    3. Gail says

      June 13, 2022 at 8:28 pm

      I cannot find wild garlic in the states....but I did find dried wild garlic....what do you think and how much would I use?

      Reply
      • Sophie and Paul says

        June 13, 2022 at 8:57 pm

        Hi Gail, We've never used dried wild garlic so not sure how it will be in this recipe. I expect the flavour may be more mild than using fresh leaves. When using dried herbs as a substitute for fresh it is typical to use around 1/3 so I would start with about 50g / 2oz for this soup and adjust to taste if you want to experiment. Hope that helps! 🙂

        Reply
        • Gail says

          June 16, 2022 at 7:59 pm

          Thank you, I will give it a try. We had this in Germany a month or so ago and it was delicious.

          Reply
    4. Phil says

      April 11, 2021 at 4:51 pm

      Will this delicious soup freeze ?

      Reply
      • Sophie and Paul says

        April 21, 2021 at 5:40 pm

        Hi Phil,
        the soup should freeze just fine! Be gentle when thawing and reheating, as the fresh wild garlic taste gets less when cooked too long.
        You can look forward to enjoying your tasty wild garlic soup any time of the year 🙂

        Reply
    5. Steven Goldthorp says

      April 03, 2021 at 4:54 pm

      5 stars
      Gorgeous! Highly recommended!

      Reply
      • Sophie and Paul says

        April 06, 2021 at 11:12 am

        Thanks so much Steven, so good to enjoy the fresh taste of Spring isn't it!

        Reply
    6. Emma says

      June 11, 2020 at 7:21 am

      Delicious recipe. Loved the garlic and coconut combination. Finished off my hand blender, but it was on the way out anyway!

      Reply
      • Sophie and Paul says

        June 11, 2020 at 8:14 pm

        Glad you liked it, Emma! I hope the next blender will survive through the recipe better!
        To help with the blending, chop any greens well before. Long stringy leaf fibres can catch in the blades. Best wishes, Paul & Sophie 🙂

        Reply
    7. Bev says

      May 10, 2020 at 5:06 pm

      I’m sorry to be Picky but am really frustrated by the quantity given for the wild garlic.
      How big is a bunch? A small handful or a big handful.

      Reply
      • Sophie and Paul says

        May 11, 2020 at 8:53 am

        Hi Bev, In the metric version of the recipe card you'll see a bunch = 150g. For a visual idea of how big that is - take a look at the first picture with the ingredients in, or have a look in the video. Hope that helps, Sophie

        Reply
    8. Jo Smith says

      April 23, 2020 at 6:48 am

      Hi
      I made this soup but added some mushrooms and it tasted amazing, defo one of the best soups I've ever had. Thanks for another fantastic recipe. 🌱💚🍄

      Reply
      • Sophie and Paul says

        April 23, 2020 at 8:54 am

        Thanks so much Jo! We're really happy you enjoyed it so much - so simple but so tasty! Great idea to add mushrooms too - we're looking forward to autumn so we can make our Creamy Chanterelle Soup too.

        Reply
    9. Alison says

      April 22, 2020 at 7:30 pm

      5 stars
      I really liked the combination - a lovely soup. As with anything made with wild garlic - and with many soup, it's one that really benefits with being left a day or so the flavours really merge. It transforms it

      Reply
      • Sophie and Paul says

        April 23, 2020 at 8:58 am

        So happy to hear you enjoyed it Alison! Yes you are right, like many things the flavour can really develop and mingle over time. With things like soup we often make double so we can enjoy it on the next day.

        Reply

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