Wild Garlic & Spinach Soup
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You can't shake a stick on a woodland walk at this time of year without hitting a wild garlic bush. We've done the foraging for you so you can just roll up your sleeves and get souping.
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Ingredients you'll need
From your kitchen
  • 1 tbsp + 2 tsp olive oil
  • 800ml boiling water
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Measure out 2 tbsp of chickpeas. Rinse them. Pop them in a bowl with 2 tsp olive oil. Season with salt and pepper. Stir to mix. Spread the chickpeas out on a baking tray. Roast for 20-25 mins till they're golden and crisp.

  • 2.

    Peel and finely chop the onion. Warm 1 tbsp olive oil in a pan. Add the onion. Season. Cover with a sheet of greaseproof paper. Pop on the lid. Sweat over a very low heat for 10 mins till the onions are soft but not coloured. Stir every now and then.

  • 3.

    While the onion sweats, peel and dice the potato. Stir the potato into the onion. Lay the greaseproof back over the veg. Sweat for another 5-8 mins till the veg are soft.

  • 4.

    Fill a kettle and boil it. Crumble the stock cube into a measuring jug. Stir in 800ml hot water from the kettle to dissolve it.

  • 5.

    Take the greaseproof paper off the veg. Pour in the veg stock. Cover. Bring to the boil. Simmer for 5 mins.

  • 6.

    Pick the large stalks off the spinach. Roughly chop the leaves. Give the wild garlic a really good rinse. Add the spinach and wild garlic to the stock. Simmer, without the lid on, for 5 mins to just cook the spinach.

  • 7.

    Either ladle the soup into a blender to blitz it or use a hand-held blender to blitz it in the pan. Taste and adjust the seasoning if you think it needs it.

  • 8.

    Ladle the soup into warm bowls. Top each bowl with the crunchy chickpeas. Serve straight away.

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