Wild Garlic and Pea Soup Recipe

In May it’s wild garlic time and whilst it’s hard to find in the supermarkets, when you head out into the country it can be found in abundance. So whilst I spent my bank holiday in Wales, I had the time to pick a bag of wild garlic and made this scrumptious soup.

Ingredients:
• 1 tbsp cold pressed rapeseed oil
• Wild garlic leaves and flowers
• 1 x large onion (chopped)
• 1 x large handful of fresh parsley
• 200g garden peas
• 2 x veg stock cubes
• 1 tsp chilli flakes (optional)
• 1 x tin of chick peas
• 1 x tin of coconut milk
• Salt and pepper to season
• 1 – 2 litres of boiling water

To make:

Soup Prep

1. In a large pan, place rapeseed oil and onion and cook for 5 mins until onion softens
2. Add in wild garlic (in mine I broke it up and added as much as I could into the pan as it does wilt)
3. Add in garden peas, chick peas, veg stock cubes, chilli flakes and stir
4. Pour boiling water until the leaves are just covered
5. Allow to boil on a low heat for approximately 20 mins
6. Allow the soup to cool. Then blend (I used my nutribullet as the garlic leaves are quite fibrous)
7. Pour the soup back into the pan and add in the coconut milk. Bring the soup back to boil and season with salt and pepper according to your preferred taste.