Natural health, beauty and fashion

Welcoming Spring with Light Wild Garlic Soup

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Wild Spring in the forest

english countryside

When Spring hits, I’m always antsy to get out the door and into nature, and going foraging is a great way of turning a normal walk into a little adventure! Figuring out where to start when it comes to foraging can be really overwhelming, but it doesn’t have to be a big outing, requiring books or special gear. Start by just taking an extra loop onto your usual weekend walk, exploring the side paths you would normally skip, and see if there’s anything you can already identify, like nettles or elderflower.

Foraging in our bountiful forests.

leaf in forest

If you don’t usually take walks, reach out to local neighbourhood or foraging groups to find courses or informal mentors. Think of it as investment in your quality of life: unlocking your access to free, fresh picked greens can only improve your nutrition, and having an excuse to take a walk will encourage both your mental and physical health! Foraging is win-win-win-win-win (active-relaxing-cheap-delicious-nutritious). It is amazing how empowering it can feel to know you can look after yourself. Don’t let fear stop you from living your best life!

 

 

Forest bathing and foraging

Lucky for us in Great Britain, the most delicious, nutritious, versatile foraged vegetable is also extremely plentiful and easy to find.  Unless you live in the highlands of Scotland, there’s a 95% chance you live within 10km of a patch of wild garlic. There’s a lot of easy, beginner advice out there, like that wild garlic grows in similar conditions as Bluebells, or that Lily of the Valley looks similar to wild garlic, but you can tell them apart by their smell.  Put yourself there and get started now; it might look barren, but that actually makes it easier to find the good stuff that’s right under your nose!

wild garlic

The vast majority of Wild Garlic recipes depend heavily on cream and oil, but in the early spring, that’s the last thing I’m in the mood for. This is a simple soup that’s so light, it doesn’t call for any fat at all. And of course, it’s vegan, gluten-free, and completely from scratch, using only whole ingredients, nothing processed.  

 

Wild Garlic soup

wild garlic soup in pot

  • 3 litres Broth of your choice – if you have access to homemade or high-end broth, this is a the place to use it. The flavours are so simple that the liquid you use will really shine here) (see my previous post for tips on making broth from veg peels and offcuts!
  • Assorted Root veg – Most wild garlic Soup recipes call only for potatoes. In my lighter take, I used carrots, celeriac, and potatoes, but parsnip and Swede would also do nicely. For an even lighter take, skip the root veg and use celery, peas, and fennel instead.
  • 10g red lentils per 100ml liquid – can be swapped for additional veg, if doing Whole 30 or Paleo.
  • 500g Wild Garlic
  • Salt

blending garlic soup

Simmer root vegetables and lentils in stock until very tender, about 20 minutes. Add wild garlic and simmer 5 minutes more. Puree, and salt to taste.

 

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