Wild garlic soup with coriander and chilli

Serves: 6
Course: Lunch, Dinner
Cooking Time: 20 mins
Prep Time: 10 mins
  • 1tbs olive oil
  • 1 large onion, finely chopped
  • 200g celery, peeled and finely chopped
  • 1 medium (300g) courgette, roughly chopped
  • 400g potatoes, scrubbed and cubed
  • 700ml stock or water
  • 400g spinach leaves, roughly chopped and any tough stalks removed
  • 2 handfuls wild garlic leaves, roughly chopped
  • 30g coriander, roughly chopped
  • ¼-½ red chilli, finely chopped
  • Sour cream, crème fraîche or Greek yoghurt to serve
  1. Heat the oil in a large heavy-based pot. Add the chopped onion and a splash of water. Place the lid on and leave to sauté for five minutes, stirring once or twice. Add the potato, celery and courgette. Stir to combine.
  2. Pour in the stock and bring to the boil. Lower the heat and simmer for 10-15 minutes until the potato is cooked.
  3. Add the spinach leaves, wild garlic, coriander and chilli. Remove from the heat. Stir until the spinach is just wilted. Blitz until smooth and a uniform green colour. Season to taste and serve immediately with a dollop of crème fraîche, sour cream or Greek yoghurt.
Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer