Sarah Rankin

Wild Garlic Soup

A celebration of spring, this vibrant wild garlic soup is simple, seasonal, and packed with fresh flavour. Leeks, shallots, and a touch of potato provide a silky base for the pungent wild garlic and baby spinach. Finished with a dash of cream, it's both comforting and elegant – perfect served with crusty bread.

30 minutes

Difficulty 2

Serves 2

1 large leek (white part only), chopped
1 large shallot or onion, chopped
2 tbsp butter (or oil)
1 floury potato (e.g., Maris Piper), peeled and cubed
750 ml vegetable stock (liquid preferred)
100 g wild garlic, washed
50 g baby spinach
Salt and freshly ground black pepper, to taste
30 ml single cream (optional)

Wash and dry wild garlic leaves gently.
Melt butter in a pot and sauté chopped leek and shallot until soft and translucent.
Add cubed potato and most of the vegetable stock. Simmer until potato is soft.
Stir in baby spinach and wild garlic, and let wilt.
Blend the soup until smooth. Add more stock or water if needed for consistency.
Season with salt and pepper, then stir in a splash of cream if using.
Serve hot with crusty bread.