6  Wild Greens Soup

With an abundance of wild green in the hedgerow at the moment, I felt compelled by my bones to make a tasty spring time wild greens soup.

Gathering an equal amount of cleavers, wood avens, dandelion, ramsons, lesser celandine, and ground elder I came up with this natty little wild greens recipe.

Wild Soup Recipe: Ingredients

  • 300g of wild greens
  • 2 medium potatoes
  • 2 large shallots
  • 300ml soured cream
  • 1 litre of vegetable stock

Wild Soup Recipe:  Suggested Instructions

  1. Dice the potatoes and chop the shallots and fry together until shallots are translucent.
  2. Add the stock and bring to a simmering boil, then finely chop the wild greens and add to the pan. Reduce the heat and simmer until the potato is cooked.
  3. Blend until smooth, then stir in the soured cream and serve.
Serves: 2

Explore the sensory delights of reconnecting to your local wild edible landscape?

Receive weekly recipes, articles and foraging tips in your inbox each week. Read by over 8000+ foragers, herbalists and plant lovers.

Plantopedia

A monthly, digital publication designed to help you become a safe, confident and knowledgeable forager.

Leave a comment