Wild Garlic, Pea & Mint Soup

Wild Garlic (also known as ransoms) can be found during the spring months; the leaves start to appear in March and the flowers start blooming in April. It grows in abundance around damp woodland floors producing lush green leaves, bright white flowers and a wonderful garlicky aroma.  

If you are new to foraging, this is a great plant to start with. If you can, venture into your local public woodlands and see if you can spot any. If you do pick some, simply snap off the leaves and flower stems; you won’t need that much as the flavour is punchy so only take what you need and make sure you leave some for other foragers (human and animal alike).  

This is a great soup for when the seasons are changing… for those weeks where you still need to wear a jumper indoors but the days are getting brighter.

If you can’t find any wild garlic, substitute for a clove of garlic and a handful of spinach leaves thrown in at the end. 

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WILD GARLIC, PEA & MINT SOUP

serves 4 • 40 minutes

Place a large saucepan on medium heat and add the oil and chopped onion. Allow the onions to soften for about a minute before adding the potatoes and stock. 

Bring to the boil before reducing the heat and allowing to simmer for about 20 minutes or until the potatoes are soft. 

Add in the peas. Roughly chop the wild garlic and mint leaves and also add to the pan. Simmer for  about 5 minutes.

Remove from the heat and allow to cool slightly before blending with a hand blender. 

When ready to eat, return to the hob and reheat gently.

Season to taste with salt and pepper and ladle into bowls. Garnish with some wild garlic flowers, fresh mint leaves and a drizzle of oil. 

Serve with oatcakes or chunky bread.

2 tbsp rapeseed oil

6 spring onions, sliced

220g potatoes, peeled and diced

600ml vegetable stock

350g frozen or fresh peas

handful of wild garlic leaves

handful of fresh mint leaves

salt and freshly ground black pepper

to garnish:

wild garlic flowers

mint leaves

cold-pressed rapeseed oil