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

Cook Time 15

Total Time 25

Servings servings

Calories 85kcal

Author Elena Szeliga

Cost $5

Equipment

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!

Video

Notes

Cook's Tips

This wild garlic soup is creamy, refreshing, healthy and light vegan soup packed with fresh spring greens and plant-based protein.
Get wild garlic from your local farmer's market, shop, grocery store or forage it in the woods.
Wild garlic is in season in early spring, between late March and late May.
Make sure to thoroughly wash the wild garlic before using.
The soup can be stored in the fridge for up to 4 days. To reheat it, microwave it in a bowl or warm in on the stove, stirring often.
Serve the soup hot with crusty bread, rolls, focaccia, garlic knots or croutons. You can pair it with vegan potato pancakes, zucchini corn fritters, mushroom crostini or stuffed mushrooms, spring-inspired asparagus radish salad, shaved asparagus cucumber salad, sweet potato casserole, vegan pot pie, crustless asparagus quiche or vegan quiche for a filling dinner meal.
Use leftover wild garlic for this delicious vegan wild garlic pesto.

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