Wild Garlic Soup

Wild Garlic Soup


I cant help but have a little chuckle when I pick wild garlic because it gives me the image of my Grandpa who absolutely detested onions and garlic with a passion, so much so they were not aloud in the house. I vividly remember the look of deep (but comical) disgust on his face, when as small children me and brother picked handfuls of wild garlic and waved it under his nose. I wish I could show you his face, I’m laughing now as I think of it!


I took Ollie and his friend to Leigh woods today to forage for wild garlic to make pesto, we found such an abundance covering the slopes of the valley, I filled my basket and decided to make soup too.. pretty sure my Grandpa would run for the hills if he could smell my house (or my breath!) right now.


This is recipe couldn’t be simpler. It tastes like spring and it is such a beautiful bright green. Ollie at first turned his nose up, but after taking a tiny lick of my spoon asked for a whole bowl full. 


Wild garlic has all the antimicrobial, antiviral properties of regular bulb garlic, and is even more effected at lowering blood pressure. Garlic is fantastic for the cardiovascular system.


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Wild Garlic Soup 



  • 1 Tbs butter, ghee or coconut oil
  • 1 onion
  • 1/2 a leek
  • 2 cups of potato (when chopped into roughly 3cm cubes)
  • 2 packed handfuls of kale 
  • 2 packed handfuls of wild garlic (about 80 leafs)
  • 5 – 6 cups (or 1.2 litres) of vegetable stock 
  • juice from half a lemon 
  • salt and pepper to taste 



  1. Chop the onion, leek, potato and kale, heat the butter or oil in a pan and fry the onion for a few minutes, then the leak until soft, then add the potato and the stock and simmer until the potato is soft. 
  2. Add the kale to the pan and put a lid on it.
  3. Wash the wild garlic thoroughly, (you know, incase of dogs!) add this at the end and just let it soften a little but keep its lovely bright green colour and fresh flavour. 
  4. Add the lemon juice, salt and pepper and blend in a high speed blender until its smooth.

Wild garlic is in season around early spring, it’s the end of March at the time I write this and there is a lot of it around, in the woods covering slopes. It likes partially shady areas. Incase your not familiar with it, this is what your looking for.




I hope you enjoy this recipe, let me know if you try it.

Happy foraging 

Ruth ox


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