Wild Ramp Garlic Soup

If you’re lucky enough to get your hands on wild ramps — those short-lived, garlicky greens that flood spring farmer’s markets — this Wild Ramp and Garlic Soup is the recipe to celebrate them.

Inspired by classic vichyssoise (a chilled French leek and potato soup) and modern wild garlic recipes, this version blends the two traditions into one light but creamy, garlicky but balanced bowl of spring comfort. We blend sautéed ramps, garlic, potatoes, and broth into a velvety soup, finish it with lemon zest and a splash of cream (or coconut milk), and serve it warm or chilled.

It’s easy, elegant, and utterly seasonal — perfect for spring dinners, Mother’s Day brunch, or lunch with crusty bread.

Why You’ll Love This Recipe:

Showcases the flavor of wild ramps and garlic

1. Creamy without being heavy

2. Vegetarian (easily made vegan)

3. Can be served hot or chilled

4. A beautiful way to welcome spring

Final Thoughts:

This Wild Ramp and Garlic Soup captures the essence of spring in every spoonful — creamy, bright, and bursting with fresh herbal flavor. It’s easy to make but elegant enough to serve for a spring celebration. Whether you serve it warm on a rainy day or chilled as a refreshing starter, it’s the perfect way to spotlight one of spring’s most beloved foraged ingredients.

Yield: 4 servings

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Wild Ramp and Garlic Soup

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

If you’re lucky enough to get your hands on wild ramps — those short-lived, garlicky greens that flood spring farmer’s markets — this Wild Ramp and Garlic Soup is the recipe to celebrate them.

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Ingredients

Ingredients

• 2 tbsp butter or olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 bunch wild ramps, cleaned and roughly chopped (separate white stems and green tops)
• 2 medium Yukon Gold potatoes, peeled and cubed
• 4 cups vegetable broth (or light chicken broth)
• Salt & black pepper to taste
• ¼ cup heavy cream or full-fat coconut milk (optional)
• Zest of ½ lemon
• Chopped fresh parsley or chives, for garnish

Instructions

Instructions

1. In a large soup pot, heat butter or olive oil over medium heat. Add onion, garlic, and the white ramp stems. Sauté for 4–5 minutes until soft and fragrant.
2. Add the cubed potatoes, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until potatoes are very tender.
3. Stir in the ramp greens and simmer for 2–3 more minutes, just until wilted and vibrant. Remove from heat and use an immersion blender (or transfer to a blender in batches) to puree until smooth.
4. Stir in cream or coconut milk if using, and lemon zest. Taste and adjust seasoning as needed.
5. Serve warm with crusty bread, or chill and serve cold with a drizzle of olive oil and a sprinkle of fresh herbs.

Notes

Vegan version: Use olive oil and coconut milk or cashew cream.

No ramps? Substitute with a mix of leeks, spring onions, and spinach.

More richness: Add a spoonful of crème fraîche or Greek yogurt before serving.

Serve it cold: Like classic vichyssoise, this soup is also delicious chilled.

Nutrition Facts

Calories

194

Fat

10 g

Sat. Fat

4 g

Carbs

25 g

Fiber

3 g

Net carbs

22 g

Sugar

4 g

Protein

3 g

Sodium

997 mg

Cholesterol

0 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.