Vegan, gluten-free, and low carb, this creamy and healthy wild garlic coconut soup will be ready in under 30 minutes.

Wild garlic season is back, and I could not be happier!

The only downside: it will only last a few weeks. In Germany, wild garlic season usually starts around mid-March and end in late May. That said, it is the most aromatic when picked early.

Needless to say, wild garlic will take centre stage in my kitchen in the coming weeks. And thankfully, this short-lived unique spring vegetable is hugely versatile and can be used in a wide range of recipes.

Today, I have a super tasty, super easy, and super quick wild garlic soup for you.

Most wild garlic soups will call for potatoes to create a creamy base. However, if you are looking for a lower carb version, the recipe below substitutes potato for a creamy coconut base.

This creamy wild garlic coconut soup is the perfect delightful starter for a delicious spring menu or you can serve it at your Easter lunch buffet.

Recipe: How to make vegan wild garlic coconut soup

Serves 4

150 g wild garlic, roughly chopped
1 tablespoon olive oil
1 onion, chopped
400 ml coconut milk
400 ml vegetable broth
salt, pepper and nutmeg

Heat the olive oil in a saucepan over medium heat. Fry the onion until translucent.

Add coconut milk and vegetable broth and bring to boil. Add wild garlic and continue to cook until it starts to wilt down, about one or two minutes.

Take from heat and using a handheld blender, puree the soup.

Season with salt, pepper, and a pinch of nutmeg.