by Karen Small
Whip up an incredibly creamy, vegan soup with just a few ingredients.
Wild garlic is in season from February through to May. As always with foraging, make sure you’re sure of what you’re picking, and if not find someone who can guide you. Wild foods are there for everybody to enjoy, not just you, so only take what you need and never remove the bulbs.
Ready in under 30 minutes, serves four.
1 tablespoon olive oil
1 medium onion, finely chopped
1 large bunch wild garlic (around 200g), washed, with stems detached and finely chopped
1 medium potato, diced
750ml vegetable stock
A few wild garlic flower petals to garnish (optional)
Warm the oil in a heavy based pan and add the onion. Add the chopped stems only of the wild garlic along with the potato and cook for 5-10 minutes until soft but not browned, stirring often to prevent sticking. Add the vegetable stock and simmer with the lid on for a further 10 minutes. Roughly chop the wild garlic leaves and add to the pot. Simmer with the lid on for a further 3 -5 minutes until they are wilted.
Whizz with a hand blender and serve. Decorate with a few wild garlic petals if using.