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Hogweed and Wild Garlic Soup

VegetarianVeganDairy FreeGluten Free

A real Spring favourite when the first hogweed shoots and wild garlic start appearing.

Serves : 8
Prep : 15 minutes
Cook : 30 minutes
  • A good handful of wild garlic/ramsons
  • A good handful of hogweed
  • 1 large carrot
  • 1 stick of celery
  • 1 onion
  • 2 pints veg stock
  • Butter or a little olive oil
  • Salt and pepper


Roughly chop the onion and carrot and fry in some butter or a little olive oil

Finely slice the celery and add to the pan

Roughly chop the hogweed and add to the pan, stir for a minute and add the stock

Leave to simmer until the vegtables are soft, approximately 45 mins

At the last minute add the Ramsons and cook for two minutes

Mash with a potato masher for a rustic effect or blend for a creamy soup and season to taste

This soup is ready to eat but as with most soups and stews best left overnight to develop the flavours


Wild Food UK


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