Wonderfully Wild Garlic Soup Recipe | Abel & Cole
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Wonderfully Wild Garlic Soup
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Prep: 10 mins
Cook: 20 mins
Leave your wellies at the door, we’ve done the foraging for you. This delicate, delicious soup features new season wild garlic simmered with organic veg, a dollop of rich Dijon and finished with crunchy toasted pumpkin seeds.
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300 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 1 carrot
  • 1 celery stick
  • 300g potatoes
  • 1 garlic clove
  • 1 tbsp Dijon mustard
  • 1 vegetable stock cube
  • 25g pumpkin seeds
  • ½ x 30g wild garlic
From your kitchen
  • 1/2 tbsp olive oil
  • Sea salt
  • Freshly ground black pepper
  • 700ml boiling water
Step by step this way
  • 1.

    Halve, peel and finely chop the onion. Peel or scrub the carrot. Finely dice it. Finely dice the celery stick. Peel and dice the potatoes. Peel and finely chop the garlic.

  • 2.

    Warm a large pan over a medium heat for 2 mins. Add 1/2 tbsp oil. Swirl in your veg with a pinch of salt and pepper. Lower the heat. Sweat for 10 mins till the veg soften.

  • 3.

    Stir the mustard into the veg. Add 700ml boiling water and crumble in the stock cube. Bring to the boil. Lower the heat. Simmer for 10 mins or till the veg are tender.

  • 4.

    While the soup simmers, tip the pumpkin seeds into a dry frying pan. Toast over a meidum hat for 2-3 mins till they smell nutty and are a little browned. Tip into a bowl and set aside.

  • 5.

    Finely shred half the wild garlic leaves and add to the soup (see our tip below). Ladle into a blender and whizz to make a smooth soup, or use a hand-held blender in the pan. Taste and adjust the seasoning. Ladle the soup into warm bowls and scatter over the toasted pumpkin seeds to serve.

  • Tip

    Wild thing
    We've sent you a big bunch of new season wild garlic. You need around 1/2 of it to make this soup (you can add more if you like things extra garlicky). Store the remaining wild garlic and use it within a couple of days. Try making a pesto out of it by whizzing with toasted pine nuts or almonds, a clove or 2 of garlic, some toasted breadcrumbs, lemon zest and juice and olive oil. Toss with pasta or stir into rice.

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