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.
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.
How to make this soup
All you need is a can of coconut milk, a bunch of wild garlic leaves, an onion, olive oil and stock powder. The coconut milk adds creaminess to the soup. We recommend you choose a good quality organic coconut milk for best results.
First prepare your wild garlic, by washing it very thoroughly and draining. Then roughly chop the leaves.
Then you are ready to start cooking the soup. The best way to start making soup (or indeed almost any meal I think!) is by frying onions. For this recipe you want to fry the chopped onion in olive oil until it has started to brown, then chuck in the coconut milk and an extra half a can’s worth of water. (This is an excellent way to make sure you make the most of all the coconut milk left in the can!) Then stir in the stock powder and bring up to a simmer.
Next stir in the chopped leaves, let them wilt down and then you’re ready to take it off the heat and blend the soup. Just 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!
Serve it with
We like to garnish the soup with a swirl of 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.
If you’ve still got more leaves left after you’ve tried our lovely soup, then we also have these tasty vegan wild garlic recipes for you to try…
Thanks for visiting Vegan on Board!
Sophie & Paul
Creamy Wild Garlic Soup
Ingredients
- 1 bunch (150 g) wild garlic
- 1 onion
- 1 tbsp olive oil
- 1 can (400 ml) coconut milk
- 2 tsp stock powder or bouillon
- (200 ml) water
Instructions
- Wash the wild garlic very well and then chop it roughly
- Chop the onion
- In a medium saucepan, heat up the oil and then fry the onion
- When the onion is browned, add the can of coconut milk (you can reserve some of the cream to swirl into the soup after)
- Fill up the can halfway with water (200ml) and then add that into the pan as well
- 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 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!
Alison says
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
Sophie and Paul says
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.
Jo Smith says
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. 🌱💚🍄
Sophie and Paul says
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.
Bev says
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.
Sophie and Paul says
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
Emma says
Delicious recipe. Loved the garlic and coconut combination. Finished off my hand blender, but it was on the way out anyway!
Sophie and Paul says
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 🙂