Soup and a roll gets a glamorous makeover with this vibrant dish from Adam Gray. Wild garlic isn’t generally available in the shops but it’s easily foraged and can be bought online. It has long green leaves and a distinctive garlicky smell. Used here in this spinach soup, it also tastes good raw as a garnish or in salads.

Have a look at our collection of spinach recipes for more ideas on how to use spinach in your cooking.

For the Spinach soup, melt the butter in a heavy-based pan. Add the shallots and potatoes. Sweat with no colour until the vegetables start to soften. In another pan, bring the vegetable stock to the boil and remove from the heat
Add the picked, pre-washed spinach and wild garlic leaves. Sweat for a further minute only and remove from the heat
Finding wild garlic
Wild garlic can be found in moist, semi-shaded woodlands but also grows easily in the garden, from late winter through spring
Add the boiling stock and blend until smooth immediately to retain the fresh, green colour
Pass through a fine sieve into a bowl over ice. This is done to cool the soup quickly to stop browning. Season to taste with salt and pepper
For the wild garlic cheese toasts, divide the egg yolk in half, discarding one half. Mix all the ingredients together except the bread rolls and olive oil, seasoning with the salt and pepper to taste
Slice the top and bottom off the rolls and then cut in half
Spread 2-3mm of the cheese mixture on one side of one half of the roll, evenly. Place the other half on top, making sandwich. Repeat with the rest of the rolls. Place in the fridge for 10-15 minutes to set
Heat a generous amount of olive oil in a frying pan and fry the rolls on both sides until golden brown
Serve the spinach soup with the wild garlic cheese toasts on the side
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Spinach soup

Wild garlic cheese toasts


  1. Fine sieve
  2. Blender

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Wild garlic toast pairs with spinach soup in this tasty soup recipe from Adam Gray. Wild garlic is also in the soup, making this a flavoursome winter warmer.