Wild Garlic & Spinach Soup

Serves

4 People

Cooking Time

20 minutes

Season

Spring

Dietary

Vegetarian

Vegan

Dairy Free

Easy, clean and simple soup recipe packed full of seasonal wild garlic and spinach. This can be knocked up in less than half an hour. Top tip for keeping the soup vibrant green is to not overcook the wild garlic and spinach. Wilt until just cooked before blending into a vibrant green and silky soup. Serve with some crispy homemade croutons.

Ingredients

1 Leek
Olive Oil
160g Wild Garlic
250g Spinach
1 Medium Sized Potato
1.2 Litre of hot veg stock

Method

Step 1.

Wash and finely chop your leek then peel and cut the potato into 1cm dice. Place a large pan over a medium heat and add a good glug of olive oil. Add the Leek, potatoes and a pinch of salt and white pepper. Sweat for around 5 mins until the leeks are soft.

Step 2.

Add the hot stock and simmer for around 10 mins until the potato is soft. Roughly chop the spinach, then add to the hot stock along with the wild garlic. Simmer for around 3-4 mins until the spinach is just cooked and take off the heat.

Step 3.

Using either a stick blender or jug blender blitz until super smooth. Bring back to a simmer and then serve with some homemade croutons and a drizzle of good olive oil on top.