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Organic Spinach Soup with Warm Wild Garlic Toasts

Spinach Soup with Wild Garlic Toasts

This delicious recipe from Adam Gray uses wild garlic to bring extra flavour into this delicious organic spinach soup and creamy cheese toasts on the side.

Spinach soup with wild garlic toasts

Organic Spinach Soup


  • 1.5kg organic spinach leaves – washed
  • 250g shallots – peeled and finely sliced
  • 200g organic potatoes – peeled and finely sliced
  • 1.2 litres vegetable stock - boiling
  • 50g wild garlic leaves
  • 50g unsalted Organic butter
  • Salt
  • Ground white pepper


  • Melt the organic unsalted butter in a thick bottomed sauce pan. 
  • Add the sliced shallots and potato. 
  • Cook the potatoes and shallots with no colour until they start to soften.
  • Add the picked, pre-washed organic spinach leaves and wild garlic leaves. 
  • Cook for a further minute only
  • Add the boiling stock and liquidise immediately to retain fresh, green colour
  • Pass through a fine sieve into a bowl over ice. 
  • Season to taste with salt and pepper

Wild Garlic Cheese Toasts


  • 200g Philadelphia cream cheese
  • 30g wild garlic leaves - finely chopped
  • 1 egg yolk
  • Salt
  • Ground white pepper


  • Mix all ingredients together and season to taste
  • Slice top and bottom off a small brown organic wholemeal roll and then cut in half.
  • Spread 2-3mm thick cheese mix on onside of one half of the roll, evenly.
  • Place the other half on top, making sandwich. 
  • Place in fridge for 10-15 minutes to set.
  • Place the sandwich in hot fry pan with rapeseed oil and fry on both sides until golden brown.
  • Serve with spinach soup on the side.

© Adam Gray