Friday, 17 May 2013

wild garlic minestrone soup

Wild garlic minestrone soup

I am currently loving the wild garlic season - and as it is in full swing I am still happily foraging away and creating new culinary uses for it.  Here is my latest recipe for wild garlic minestrone soup - a quick and easy recipe packed with my favourite seasonal ingredient.  This recipe is also a great way of using up leftovers - I added a few cooked pork sausages in the final stages of cooking, but you could also add cooked chicken or pork.  You can of course leave it as a vegetarian dish and it is just as good! Let me know what you think....

serves:  3-4 people
preparation time:  10 minutes
cooking time:  20-25 minutes


250g wild garlic roughly chopped (washed well in cold, running water)
150g pasta (I used some spaghetti but any pasta shape is fine)
400g tin chopped tomatoes
1 red pepper chopped
1 onion chopped
2 litres vegetable stock
2 tbs pesto
1 tsp smoked paprika
1 tbs olive/vegetable oil
salt and pepper to taste

other great additions to this soup:
leftover cooked sausage/chorizo, roast chicken or roast pork

  • heat a large saucepan with the oil and add the chopped onion and pepper - fry for a few minutes until softened.
  • next add the smoked paprika, pesto, tinned tomatoes and stock - simmer for about 10 minutes - giving the flavours a chance to develop and the soup to reduce slightly.
  • now add the pasta (and leftover cooked sausages etc if using) and cook until the pasta is al dente - about 8-10 minutes - this is great for using up odd bits of pasta left in the cupboard.
  • add the wild garlic a few minutes before the end of cooking
  • check seasoning and serve - garnish with a bit more chopped wild garlic if you like - I added a few of the edible wild garlic flowers
  • a great simple supper dish - just serve with some crusty bread and enjoy. 

If you are looking for other recipes using wild garlic check out my wild garlic with tofu, aubergine and oyster sauce.  Also check out the above link for more information and handy advice about foraging and using wild garlic. 

This recipe is entered into the May Credit Crunch Munch food challenge organised by fuss free flavours and fabfood4all.  "...saving some money whilst still enjoying good food." Credit Crunch Munch.  This month hosted by Farmersgirl Kitchen.

Credit Crunch Munch

I am also entering this dish into the May herbs on Saturday challenge hosted by delicieux.  Organised by Karen at lavender and lovage

Herbs On Saturday Badge

This recipe is also included in Nature's Lunchbox a food foraging challenge organized by Foodie Laura.  Check out the rules here if you would like to enter or look at other entrants.  Happy foraging :-) 


  1. Look great, especially with the wild garlic flowers scattered over at the end. I have some leftover wild garlic pesto in the fridge too, making me think this would be a good use for it - as well as giving me an excuse to head into the garlic woods again.

    1. Oh yes that would be a great use for the pesto! Sounds delicious. Don't worry about needing an excuse - the season will be over soon so we've got to make the most of it :-)

  2. Looks delicious. Love the garnish of flowers on top.

    1. Thanks so much. I love the flowers - so pretty and edible too! :-)

  3. Another lovely wild garlic creation! So healthy too. Although I love the sound of adding chorizo to it which would make it a bit naughtier!! :) Thanks for another fab entry into Herbs On Saturday x

    1. Thanks so much I do prefer it with chorizo myself - a lovely addition :-)