WILD GARLIC, PEA & COCONUT SOUP

So wild garlic season is here and I am having a great time preserving it in pestos, kimchi, oils, salts, vinegars and powders, as well as using it as I would use spinach, wilted into soups, sauces, stews and anything else I can think of!
Foraged greens are a great way of increasing diversity in our gut microbiome and are highly nutritious and of course free! 
Wild garlic grows in wooded areas, just follow your nose, you can smell it!! The leaves, stems and flowers are edible, as are the bulbs but you want to gather it sustainably and not dig it up, just harvest the leaves and later on the wee white star shaped flowers which taste divine, sweet with a hint of garlic! They are fabulous to garnish soups and salads.
​I use a block of Creamed Coconut for soups, its way cheaper than cans of coconut milk. A 200g pack costs around 80p and makes the equivalent of 2 cans of coconut milk. I buy KTC Brand from Asian supermarkets, Asda also sell it!
I made this delicious soup for lunch yesterday and it was so delicious I thought I would share it! It couldn't be simpler so here is my recipe!
If you don't have any wild garlic, then you can use spinach instead, although then it won't taste garlicky!
You could add a tsp of garlic powder or a couple of cloves of garlic instead.

INGREDIENTS
A large bunch of wild garlic, leaves only, washed and chopped
1 medium potato, washed and diced
1 leek or onion, sliced finely
750g bag of frozen peas
100g coconut cream or 1 can coconut milk
1 litre vegetable stock
1 tablespoon lemon or lime juice

METHOD
1. Add the diced potato, leek/onion, coconut cream and stock to a medium sized pot.
2. Simmer for around 15 minutes until the potatoes are cooked.
3. Add frozen peas, bring back to the boil, then simmer for a few minutes.
4. Add the wild garlic or spinach leaves, stir in, then turn heat off and put the lid on the pot.
5.After 5 minutes, purree the soup using a hand blender
6. Add a tablespoon lemon or lime juice.
7. Serve and enjoy.