The best creamy vegan wild garlic and potato soup recipe that’s healthy, delicious yet quick and easy to make and perfect for spring!
Healthy Wild Garlic Soup Recipe – Simple & delicious!
There are plenty of reasons to try lots of wild garlic recipes in springtime! Wild garlic is a very popular wild herb mainly because of its aromatic garlic flavor and health benefits. It can be used in many ways, for example to make a wild garlic pesto, dip, herb butter, spread, pull-apart bread, or this delicious creamy green soup.
Wild garlic not only tastes good, it is also very healthy, because it contains many vitamins and minerals. It is particularly rich in vitamin C, vitamin A, iron, potassium and vitamin B1. While it provides us with many important nutrients, its antibacterial effect can strengthen the immune system and protect against colds. When consumed regularly, it can even have a positive effect on the cardiovascular system, but it has many more health benefits!
Grandma’s Wild Garlic and Potato Soup
The great thing about this potato and wild garlic soup is that it’s very quick and easy to make, and it’s also ideal for Meal Prep. I always like to make a big batch of soups, stews and curries anyway so that I have pre-cooked for the next few days or can freeze a few portions. I rarely eat soups as a main meal, but they make a great side dish or appetizer for lunch or dinner. Plus, soups are perfect for reheating and are usually very wholesome. Paired with some freshly baked homemade bread for dipping, vegan wild garlic soup makes a perfect healthy, delicious and light meal!
A versatile recipe
You can make this wild garlic soup with potatoes in just 20 minutes with a few cheap ingredients and minimal effort. Plus, you can modify the basic recipe to your liking by swapping out ingredients for other alternatives or even adding extra vegetables or different protein sources like tofu, chickpeas or lentils.
Ingredients needed
- onion
- olive oil (or canola oil)
- potatoes
- celeriac or celery
- vegetable broth
- wild garlic
- dairy-free cooking cream (like soy cuisine or coconut milk)
- salt and pepper
For garnish (optional)
- pine nuts
- parsley
How to make Wild Garlic and Potato Soup
As always, I recommend checking out these step-by-step instructions and the recipe video first. Then, you can find the full recipe with the exact quantities in the recipe card below!
Step 1: Sauté and cook the vegetables
First, heat the oil in a large saucepan or pot and sauté the onions until translucent. Add the potato and celeriac cubes to the pot and sauté briefly. Then deglaze with the vegetable stock and simmer for about 15 minutes until the vegetables are tender.
Step 2: Refine and purée the soup
Next, add dairy-free cooking cream and wild garlic leaves. Blend the wild garlic soup until creamy using an immersion stick blender or stand blender, and season with salt and pepper. Now toast the pine nuts and sprinkle them on the creamy potato and wild garlic soup with some fresh parsley. Drizzle with fresh lemon juice if desired and enjoy!
Tips and recipe variations
- Vegetables: you can also add other vegetables like parsnips, Jerusalem artichokes, carrots, broccoli, cauliflower, zucchini, peas or just use potatoes. Just sauté the vegetables briefly with the potatoes before adding the broth.
- Wild garlic: If wild garlic is not in season, feel free to use leeks to make a potato leek soup. For a classic potato soup, you can just leave it out.
- Cream: instead of soy or oat cuisine, you can also use another vegan cooking cream or full-fat coconut milk from a can. If you want to make the wild garlic soup without cream, you can also refine it with vegan cream cheese, sour cream or cashew cream.
- Protein: If you want more protein in your soup, feel free to add crispy tofu or your favorite legumes like beans, peas, chickpeas or lentils.
- Seasonings: Of course, you can also add other spices or herbs according to your taste, such as curry powder, nutmeg, allspice or bay leaves, so that the wild garlic soup tastes different again and can never be boring.
How to store soup?
The remaining creamy potato and wild garlic soup will keep for about 5 days in the refrigerator if stored in an airtight container. However, you can also freeze it in portions in a freezer-safe container or freezer bag for up to 3 months. That way you’ll always have a portion of homemade wild garlic soup on hand!
This Creamy Wild Garlic Soup is:
- Vegan (plant-based)
- Gluten-free
- Lactose-free
- Healthy
- Nutritious
- Budget-friendly
- Satisfying
- Versatile
- Delicious
- Perfect for lunch, dinner, and meal prep!
More creamy vegan soup recipes to try
- Cauliflower Soup
- Sweet Potato Soup
- Thai Carrot Ginger Soup
- Red Lentil Dahl
- Golden Lentil Soup
- Potato Leek Soup
- Creamy Beet Soup
- Easy Pumpkin Soup
- Roasted Pumpkin Soup
- Cream of Mushroom Soup
- Creamy Tomato Soup
- Spanish Salmorejo
Recipe Video
If you try this easy vegan wild garlic soup with potatoes, feel free to leave me a comment and a star rating on how this recipe tasted! And if you take a photo of your creamy soup and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I would love to see your result! Have fun cooking! 😊
Creamy Potato and Wild Garlic Soup with Pine Nuts
Author:Ingredients
- 1 onion chopped
- 2 tbsp olive oil or canola oil
- 21.2 oz (600 g) potatoes peeled & diced
- 5.3 oz (150 g) celeriac peeled & diced (or 2 celery sticks)
- 3 cups (700 ml) vegetable broth
- 2.8 oz (80 g) wild garlic coarsely chopped
- 1 cup (240 ml) dairy-free cooking cream or coconut milk
- salt and pepper to taste
Topping
- ⅓ cup (50 g) pine nuts
- fresh parsley
Instructions
*Note: Check out the recipe video + step-by-step instructions above!
- Heat the oil in a pot. Add the chopped onion and sauté for 2-3 minutes until translucent. Add the potato and celeriac cubes to the pot and sauté for 1-2 minutes. Then deglaze with the vegetable broth and bring to a boil. Put a lid on the pot, reduce the heat and simmer for about 15 minutes until the vegetables are soft.
- Then add the dairy-free cooking cream and the wild garlic. Remove the pot from the heat and blend until smooth and creamy. Season to taste with salt and pepper and add more water / broth as needed.
- Toast the pine nuts in a non-stick pan without additional oil for about 1-2 minutes until lightly golden brown, stirring often, so that the nuts do not become too dark.
- Divide the creamy potato and wild garlic soup into bowls and garnish with fresh parsley and toasted pine nuts.
- Enjoy!
Notes
- Vegetables: Instead of celeriac or celery you can use other vegetables as you like such as carrots, squash, broccoli, cauliflower, peas or just use more potatoes.
- Wild garlic: If wild garlic is not in season, feel free to use leeks to make a potato leek soup. For a classic potato soup, you can just leave it out.
- More information about the recipe are mentioned in the blog post above!
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Hello Bianca, this is amazing! Thank you for putting this together.
May I ask where to find these beautiful serving dishes?
Glad you like it! These are handmade. Greetings 😉
Please never use Canola oil -all of it is GMO and not good for us.
I recommend using olive oil! 🙂