flourished by nature

wild garlic, pea and zucchini soup (vegan, gluten free)

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One of the things I always look forward to is the wild garlic that comes with the arriving of spring! It’s quite intense in taste, so you don’t need a lot to enhance meals with its flavor. And of course it’s perfect to prepare this vegan and gluten free wild garlic, pea and zucchini soup.

For a week or so the weather couldn’t quite decide- while the flowers where all set to make their way through earth and already started to bloom, it suddenly started to get cold again. There were even a few days, freezingly cold filled with snow and rain.

But now I think nature is finally 100% ready for spring and the temperatures slowly get warmer. However, in the evening it tends to be quite breezy, so this wild garlic, pea and zucchini soup is the perfect dinner: spring in a bowl, but still cozy and comforting.

hands holding a white bowl filled with the wild garlic, pea and zucchini soup. The soup is vibrant green, decorated with pea sprouts, mixed chopped herbs, a drizzle of extra coconut milk and toasted pumpkin seeds. The background is white, featuring parts of the white dress and the fluffy cream white jacket. The right thumb (from the viewers side)wears a silver ring with a blue stone.

We love simple recipes!

And I really tried to keep the ingredients as accessible and minimal as possible:

  1. Peas: add a lovely hint of sweetness and a little amount of extra protein
  2. Potatoes: Because we don’t want watery soups, we’re here for creamy, thick, warming bowls of goodness!
  3. Zucchini: Pretty much the same reason as for the potatoes, just that we add a bit more variety by incorporating them.
  4. Coconut milk: I can only say it again. CREAMINESS. I live for creamy soups! I don’t find it to be standing out to much with coconut flavors, but if you are not sure whether you like it, opt for a plant based cream alternative!
  5. Wild garlic: As the title already suggests, this ingredient is non negotiable 😉 I added a smaller amount so you can definitely taste the garlicky flavor. More makes the soup quite spicy and is too overwhelming for my taste buds. However, if that’s what you prefer, just add more. You do you!
  6. Vegetable broth and onion: For more flavor. Onions and veggie broth are a key ingredient to create delicious soups, in my opinion.
Wild garni, pea and zucchini soup in a white bowl, standing on a white background. There is a bundle of parsley to its left hand and a wooden spoon as well as slices of sourdough bread on the right side. The soup is vibrant green, decorated with pea sprouts, mixed chopped herbs, a drizzle of extra coconut milk and toasted pumpkin seeds.

All righty right, that’s it. Not too special right? But I can promise, even the most modest looking veggies can be an absolute explosion of flavor. Maybe it’s time to convince yourself- shall we start? Great, then let’s get cooking!

ALL THE BEST

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Wild garlic, pea and zucchini soup (vegan, gluten free)

One of the things I always look forward to is the wild garlic that comes with the arriving of spring! It’s quite intense in taste, so you don’t need a lot to enhance meals with its flavor. And of course it’s perfect to prepare this wild garlic, pea and zucchini soup.It is creamy, vegan and gluten free.
Course Main Course, Soup
Keyword dairy free, gluten free, mains, nut free, soup, vegan

Ingredients

  • 1 medium yellow or white onion roughly chopped
  • 200 g potatoes ( I left mine unpeeled) cut into 1 cm chunks
  • 300 g zucchini cut into 1 cm chunks
  • 150 g fresh or frozen peas
  • 100 g wild garlic *
  • small handful of parsley (optional)
  • 200 ml coconut milk full fat
  • 800ml-1l vegetable broth **
  • freshly cracked black pepper to taste
  • pinch of nutmeg (really just a pinch!)
  • 2-3 Tbsp lemon juice (or to taste)
  • salt to taste

Instructions

  • Start by adding the onion to a large pot and sautéing them in some olive oil on medium heat until slightly browned. Then add the potatoes and zucchini and cook for a few more seconds.
  • Add the vegetable broth and let simmer on medium heat for around 10 minutes.
  • Stir in the wild garlic, peas, parsley (if using) coconut milk and spices (except the salt) and cook for another 10-15 minutes until all the vegetables are soft.
  • Blend the soup with an immersion blender or in a high speed blender and blend until completely smooth and creamy.
  • Season with salt and lemon juice, then enjoy!

Notes

*I find this is the sweet spot for a good amount of wild garlic, not too spicy and not too decent. However, you may want to add more as tastes are different!
** the soup will thicken up a bit more if you leave it in the fridge over night!

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