Wild Garlic Spring Soup


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Wild Garlic Spring Soup


celeriac or parsnip (sliced)
fennel bulb
2 T
extra virgin olive oil
chili powder
4 c
water (warm)
1 bn
wild garlic leaves


  First wash the wild garlic and chop the leaves thoroughly. Scrub & cube the parsnip, fennel and celery. Place all the other ingredients except the oil in your blender and blend until warm and smooth. Then add the olive oil in bit by bit to emulsify the soup and give it an airy quality, leave it out if you want to minimize fats in your diet. Pour into warmed bowls, with a swirl of wild garlic pesto and sprinkle with some minced parsley.  


NOTES : Known as 'bear's garlic', 'devil's garlic', 'gypsy's onions' and even 'stinking Jenny', this seasonal ingredient collected so many names thanks to its pungent smell. You can recognise it when, in the middle of any British woodlands, you will spot a a haze of white flowers flourishing (and smelling) from April to June, happily mingling with the bluebells. In Local Greens' bag you will find the leaves ready to be tasted, as they are similar to the flavour of chives. Add chopped leaves to mayonnaise or sour cream or butter to improve their taste! Or you can make even a great wild garlic pesto with wild garlic leaves, sea salt, pine nut kernels, freshly grated Parmesan, black pepper and olive oil. Here another quick idea to jazz up your dinner with this ingredient. Wild Garlic Dressing Place a handful of Wild Garlic in your blender and cover with 3 parts olive oil and 1 part cyder vinegar or lemon juice. Blend and use as a sauce or dressing for any of your dishes and salads. For a creamier sauce: add a spoon of Tahini or Dijon mustard. HEALING PROPERTIES Wild garlic is anti-bacterial and anti-fungal and is used to treat yeast-related infections and normalise gut flora. It also helps reduce blood cholesterol levels and it treats high blood pressure and arteriosclerosis.