Pea, Spinach and Foraged Wild Garlic Spring Soup

Pea, Spinach & Wild Garlic Soup

A vibrant, healthy soup that’s really easy to put together, making good use of frozen veggies and the hero ingredient of Spring – Wild Garlic.

Pea, Spinach & Wild Garlic Soup

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Course: LunchCuisine: BritishDifficulty: Easy


Prep time


Cooking time



Nourish your body with this delicious soup that takes less than 20 minutes to put together from start to finish.


  • Olive oil

  • 4 spring onions, roughly chopped

  • 1 clove garlic

  • 1 l vegetable stock

  • 2 bay leaves

  • 500 g frozen peas

  • 200 g frozen spinach

  • 100 g wild garlic leaves, roughly chopped

  • 1 tbsp fresh lemon juice

  • 2 tbsp crème fraîche, plus extra to serve

  • Sea salt & pepper


  • Heat a glug of olive oil in a medium saucepan over a low heat and sweat the spring onions and garlic until softened. Add the stock and bay leaves then bring to the boil.
  • Reduce to a simmer, then add the frozen peas spinach and cook till tender – around 5 minutes. Next add the wild garlic, lemon juice and crème fraîche then blend with a stick blender till smooth. Taste and season generously with salt and pepper. Serve with extra crème fraîche, crusty bread and salted butter.

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