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Creamy Vegan Wild Garlic Soup

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.

Vegan wild garlic soup garnished with coconut milk.

This post was originally published on April 1st, 2016 and updated on April 3, 2023 by Elena Szeliga

The best thing about this creamy wild garlic soup is that it’s the embodiment of refreshing and mellow early spring flavors.

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.

Bowls with wild garlic soup on a wooden board.

Where to Get Wild Garlic

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.

You can recognize it by a distinctive garlicky aroma.

Wild garlic has broad leaves, and white star-shaped flowers, that are edible as well.

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.

Wild garlic leaves on the wooden board.

Why This Ramp Soup Recipe Works

If there is such a thing as spring comfort food, this blended soup is exactly this.

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.

From the taste point of view, it gives a nice sweet pungency to savory dishes.

It can be used as a quick garnish, or as a main ingredient, like in this easy soup.

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.

Most of wild garlic soup recipes contain potato, but this recipe uses cannellini beans for more plant-based protein and creamy consistency.

Wild garlic has such a nice and unique tangy flavor, making this soup really flavorsome.

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.

Vegan wild garlic soup in a bowl.

Ingredients

  • Olive oil
  • Onion
  • Garlic
  • Vegetable broth
  • Wild garlic
  • Cannellini beans
  • Coconut milk
  • Nutmeg
  • Salt and pepper
  • Chili flakes to garnish (optional)

Ingredients for wild garlic soup

How to Make Wild Garlic Soup

For a quick overview, please check this wild garlic soup web story.

In a large pot or saucepan, heat a lug of olive oil and sautée 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.

Wild garlic beans soup in a pot.

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!

Blended wild garlic soup in a blender.

Serving Options

Cook’s Tips

Wild garlic soup in a bowl garnished with chili flakes and leaves.

Recipe Variations

  • To make this soup oil-free, instead of sautéeing onions and garlic in oil, add a bit of hot water or veggie broth to steam them.
  • Substitute any nut milk or oat milk for coconut milk. Use fewer amounts to compensate for the consistency.
  • Garnish the soup with a spoonful of vegan wild garlic pesto instead of coconut milk.
  • If you want to make the soup gluten-free, serve it with gluten-free bread.

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 🙂

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.

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5 from 1 vote

Creamy Vegan Wild Garlic Soup

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.
Course Soup
Cuisine American, European
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 85kcal
$5

Ingredients

  • 1 tablespoon olive oil
  • 2 medium-sized onions
  • 3 cloves garlic
  • 1 cup vegetable broth
  • 300 grams wild garlic + a few leaves to garnish
  • 1 14 oz or 400 g can cannellini beans
  • 1 14 oz or 400 g can coconut milk keep a few tablespoons to garnish
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • red pepper flakes to garnish, optional

Instructions

  • In a large pot or saucepan, heat a lug of olive oil and sautée 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.
  • 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!

Notes

Cook's Tips

Recipe Variations

  • To make this soup oil-free, instead of sautéeing onions and garlic in oil, add a bit of hot water or veggie broth to steam them.
  • Substitute any nut milk or oat milk for coconut milk. Use fewer amounts to compensate for the consistency.
  • Garnish the soup with a spoonful of vegan wild garlic pesto instead of coconut milk.
  • If you want to make the soup gluten-free, serve it with gluten-free bread.

Nutrition

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




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Eileen

Friday 8th of April 2016

This looks so beautiful and delicious.

Elena Szeliga

Friday 8th of April 2016

Thank you, Eileen!

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About Elena Szeliga

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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.

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