Wild garlic soup


Course: Soup
Servings for  4  persons
Calories per Serving: 146kcal


  • Vegetable stock  600 ml
  • Onion   40 g
  • Wild garlic  150 g
  • Carrots  150 g
  • Celeriac  150 g
  • Potato  150 g
  • Rapeseed oil  1 tbsp
  • Cream    50 ml
  • Salt, pepper, pinch of sugar 


  • Wash vegetables. Peel the onion, carrots, celery and potatoes and then dice them. Cut the wild garlic into fine strips. 
    Heat the oil in a saucepan, add the onions and sauté. Add half of the wild garlic and sauté. Add the vegetables, pour in the stock and cook for about 15 minutes. 
    Finely puree the soup using a hand blender. Season with salt, pepper and a pinch of sugar. Add the rest of the wild garlic strips to the soup and leave to simmer for 2 minutes. Add cream as a finishing touch. 
    TIP: Fresh wild garlic can be frozen well and is also available frozen. 

Nutritional values per Serving

Calories: 146kcalProtein: 2.7gPhenylalanine: 106mgTyrosine: 79mgLeucine: 166mgMethionine: 38mg
Print Recipe

Table of Contents