Spring Wild Garlic Soup

Spring Wild Garlic Soup

​Wild garlic, also known as ramsons, flourishes in the UK's ancient woodlands, along riverbanks, near streams, and at forest edges. Its distinctive garlic scent and vibrant green leaves make it a delightful find during spring foraging. This delicious spring wild garlic soup is easy to prepare, utterly delicious, and can be frozen for future enjoyment.

‍

Ingredients

✨Wild Garlic
✨Spinach
✨Butter
✨Leek
✨Courgette
✨Peas
✨Onion
✨Stock
✨Lemon
✨Salt & Pepper
✨Yoghurt
✨Parmesan

Method

Dice up your 1 large onion, 2 courgettes and 2 leeks and throw them in the pan with some a good knob of butter and some salt, tossing them until they are nice and brown.

Grab your wild garlic and give it a good clean and roughly chop it up, add it to the above with the peas and spinach, cooking out till all has wilted and season well.

From here, grab you lemon and begin with grating the whole lemon and putting the zest into the pan as well as squeezing the remaining lemon in the pan. Cook it for a couple of minutes.

For the stock, you can either use my homemade Chicken Stock, or you can use a stock cube. If using a cube you want about 600ml water. Pour it in and stir well. Bring it to the boil.

Once all is looking good, grab your hand help blender or whatever you mix with and whizz it all up. If the consistency is thick, you can add in some more stock.

Finish with garnishing with a dollop of yogurt and parmesan shavings on the top!

‍