Vegan Wild Garlic Soup Recipe

This creamy wild garlic soup is a delicious, healthy, light and refreshing vegan soup packed with spring greens and plant-based protein. This soup is easy and quick to make in under 30 minutes with a handful of simple ingredients with wild garlic as a star.

Wild garlic season signals the beginning of spring! It’s still cold outside, but much sunnier, and you can see spring blossoms here and there.

Wild garlic (or ramp, if you are in the US) is a wild leafy green that grows in damp areas along the edges of fields, along riverbanks and in the woods.

Wild Garlic Soup (dairy Free, Vegan)

We foraged for wild garlic in the wood near our house. It was so abundant that it was enough to make this soup, wild garlic pesto and also freeze some for later. It dries nicely as well!

I’m very lucky to live close to the forest, but if you are not, check your local farmer’s market or shop, or even grocery store.

Wild garlic is in season in early spring, usually between late March and late May. Enjoy it and eat it as much as you can during this short season.

Creamy Vegan Wild Garlic Soup • Happy Kitchen

It’s creamy, thick, vibrant, abundant and refreshing, while being healthy, low fat, seasonal and packed with fresh spring greens and plant-based protein. It truly tastes like spring in a bowl!

Wild garlic has antibacterial and antimicrobial effects. It’s a powerful antioxidant and blood thinner, as well as effective regulator of blood pressure.

It basically goes solo here with a handful of other ingredients being added such as cannellini beans, onion, garlic, etc, that have rather neutral taste. So wild garlic is a hero ingredient in this soup.

Wild Garlic Potato Soup — Vegane Vibes

To garnish this creamy ramp soup, I used a spoonful of coconut milk, chili flakes and a few wild garlic leaves, along with freshly ground black pepper.

Make this delicious soup to see how vegan food can be delicious, beautiful, satisfying and nutritious at the same time, without being heavy and containing animal products.

In a large pot or saucepan, heat a lug of olive oil and sauté e chopped onion until translucent, stirring occasionally. Add minced garlic and continue cooking, stirring frequently. Add vegetable broth and bring to a boil. Add wild garlic leaves and close the lid. They will reduce in volume in a few minutes. Add coconut milk, cannellini beans, nutmeg, salt and pepper. Let it simmer for a just few minutes. Make sure not to overcook it, as the wild garlic flavor will fade.

Creamy Wild Nettle Soup With Garlic And Spicy Granola

Transfer the soup into a blender and pulse until smooth, working in batches. You can use immersion blender as well. Serve in bowls with a spoonful of coconut milk, chili flakes and a few wild garlic leaves. You can also use a spoonful wild garlic pesto to garnish it. Enjoy!

This recipe is a part of my vegan Easter recipes collection that also includes brunch recipes, main dishes, sides and desserts. Make sure to check it out!

If you like this recipe, leave your feedback in the comments below, along with the star rating! It would be great if you shared the recipe with your family and friends 🙂

Go Wild: A Guide To Foraging Your Own Food

Here is the recipe video and full instructions for this vegan lasagna. If you don’t see the video, disable your AdBlock for this page by clicking on the AdBlock button and selecting Don’t run on this page.

Calories: 85 kcal | Carbohydrates: 13 g | Protein: 1 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 3 g | Sodium: 236 mg | Potassium: 12 mg | Fiber: 2 g | Sugar: 3 g | Vitamin A: 1401 IU | Vitamin C: 10 mg | Calcium: 50 mg | Iron: 2 mg

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Wild Garlic, Three Ways

Elena Szeliga is the founder of Happy Kitchen.Rocks, where she shares delicious and healthy vegetarian and vegan food, from weeknight dinners to veganized classics and gourmet appetizers. Her recipes have been featured at Better Homes & Gardens, BuzzFeed, Country Living, The Kitchn and Reader’s Digest. Her mission is to help cook easy vegetarian and vegan meals with simple and fresh ingredients. Read more about Elena.This simple Wild Garlic Soup is delicious, filling & nutritious. Made with potatoes, leek, onion, celery, veggie stock & wild garlic it's wonderfully creamy with gentle garlicky flavour.

This post containsaffiliate links, which means that if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more. Thanks in advance!

Wild garlic is one of my favourite early spring ingredients to cook with ever! I love it's pungent smell, beautiful flowers and how it can liven up any dish with its strong yet not overpowering flavour!

Creamy Vegan Mushroom Wild Rice Soup

My super simple and very frugal Wild Garlic Soup is a perfect example of down to earth seasonal cooking that delivers on flavour as well as nourishment.

Wild garlic, also known as ramsons, buckrams, broad-leaved garlic, wood garlic, bear leek or bear's garliccan [source: Wikipedia] can be found in woodland areas of Britain and continental Europe between March and June. Both leaves and flowers are edible with early bright coloured leaves being the best and most flavourful.

Wild garlic is much milder than regular garlic but don't let it fool you as it still packs a bit of punch especially when eaten raw in salads, as garnish etc.

Green Wild Garlic Soup In Bowl With Spoon On Light Table With Ingredients Close Up Seasonal Home Cuisine Vegan Food Healthy Cooking And Eating Photo Background And Picture For Free Download

If unlike myself (who gets it in my organic veg box) you forage for your wild garlic and have it in abundance, you can easily freeze the surplus as you would any other fresh herb. Simply wash and dry it and pop it in the freezer bag until you need it. It will be fine in your freezer for up to 12 months. I must say I am already jealous!

For maximum wild garlic flavour as well as to preserve its beautiful green colour make sure to add it to the soup at the very end once the pan is off the heat. You don't want to cook it at all and the residual heat from the hot liquid will wilt it nicely.

Once you've added it in, make sure you blend your soup straight after if you want that beautiful and bright green colour.

Creamy Wild Garlic Soup (vegan)

Once you're familiar with the flavour intensity of wild garlic feel free to adjust the quantity of it in this soup to your liking by adding more of it if you wish.

When I get my hands on wild garlic I like to make this soup in larger batches (recipe can be easily doubled) and freeze it. Freshly made soup can be stored in you fridge for 3-4 days or pop it in the freezer for up to 3 months.

To serve you could drizzle it with some good quality extra virgin olive oil or some of my wild garlic pesto. Sprinkle of sunflower or pumpkin seeds would also go really nicely here and so would some toasted pine nuts. Delicious homemade croutons made out ofIrish Soda Bread or even my easy wholemeal breadalways make nice addition. Of course you could always have either bread freshly baked as a side. We all know that soup and bread are made for each other!

Wild Garlic Soup (ramson)

For all of you real wild garlic fans, why not have it with my delicious vegan cheese and wild garlic scones (recipe coming soon).

If you really need a bit of cream to finish your soup, simply use the one suitable for you and your way of eating whether it's dairy or vegan equivalent.

This simple Wild Garlic Soup is delicious, filling & nutritious. Made with potatoes, leek, onion, celery, veggie stock & wild garlic it’s wonderfully creamy with gentle garlicky flavour.With just five ingredients and 10 minutes, you can have this creamy wild garlic soup on the table! Try this simple spring recipe.

Wild Garlic Recipes

Most recipes for wild garlic soup contain potato, but here we keep it really simple for you by leaving out the potato. This really lets the garlicky flavour shine! It also means that you don’t need to cook the soup for so long, and you keep more of the wild garlic’s fresh taste.

Wild garlic is a green leafy plant with a taste like a spring onion and garlic. In the UK, it’s also called by the names ramsons, buckrams and wood garlic.

You can buy bunches of leaves in spring markets. But the best way to get hold of it, is to forage it yourself. It’s fun and it’s free!

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If you are in the US, then 'ramps' is the edible American cousin of European wild garlic, and you can use it in this recipe too. 

Head over to our post How to Forage Wild Garlic for all our tips on how to get your hands on this special spring ingredient.

If wild garlic is not in season, there are other greens that have a longer growing time. Why not try our Easy Nettle Soup?

Luscious Wild Garlic And Nettle Soup

This recipe for creamy wild garlic soup only requires five ingredients - already including the wild garlic. Who