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!
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.