This wild garlic soup is so smooth & creamy. It’s a low carb soup recipe that replaces the traditional potato base with coconut milk instead.
Oh, wild garlic season, how I’ve been impatient for your arrival.
For the scent of garlic whilst walking down country lanes.
For the swathe of lush green and white carpets of wild garlic sweeping through ancient woodlands.
And most importantly for that free, fresh and fabulous ingredient to take centre stage in my kitchen once again.
Picking Wild Garlic
Our Cornish lanes and woodlands start filling with the scent of Wild Garlic, or ramsons, as early as February.
And its hedgerow cousin, Three Cornered Leek can be spotted even earlier in the season.
In fact, once you can recognise Three Cornered Leek by just its leaves, you can be picking them as early as December on a good year.
Wild Garlic Soup
In the past I’ve made wild garlic soup by adding a potato into the base of the soup to create a filling and creamy consistency.
However, in this recipe I omit the potato entirely for a lower carb version of that foragers favourite.
I replaced the potato with a can of coconut milk to give it a rich and creamy base and bump up the healthy fats.
It makes a lovely swap and whilst you can’t actually taste the ‘coconuttiness’ from the milk, the resulting soup is delightfully smooth and rich.
As well as being a low carb/keto recipe, this wild garlic soup recipe is also naturally dairy-free, gluten free and vegan too!
If you give it a go, please share pics with me on social media! You can find me all over as @hedgecomber :)
And if you’ve come home with a good foraging haul and need more recipe ideas, please check out my Wild Garlic Recipe archives here!
A creamy soup made with fresh wild garlic leaves and flowers
- 2 tsp oil
- 1 onion - finely diced
- 2 sticks celery - finely diced
- 300 g wild garlic - chopped
- 400 ml coconut milk - from a can
- 400 ml water or stock
- 1 tsp pepper
- 1 tsp salt
- 3 tsp soy sauce
- 1 tsp apple cider vinegar
- 1 tbsp pine nuts - to serve, optional
Heat the oil in a saucepan, then gently fry the onion and celery until soft.
Add in the wild garlic and cook for a couple more minutes.
Next pour in the coconut milk, then top the can back up with water and add that too (or use 400ml of stock if you prefer.)
Simmer the vegetables for 5 minutes, then tip into a food processor or blender, and combine until you have a smooth looking bright green soup.
Season with the pepper, salt, soy sauce and apple cider vinegar. Stir well, taste and adjust further if necessary.
Scatter with the pine nuts if using, and serve with crusty bread and butter.