Creamy Green Garlic Soup

Posted by on March 15, 2010 | 18 Comments

This recipe is an ever so slight detour from my ususal “grocery store” fare (though regular garlic can be used, as noted), because I have at last joined the CSA world! Last week I got my very first ever CSA veggie box. Now that we live reasonably close to some of those great California farms, and since all of you wonderful food bloggers have introduced me to this concept, I had to join up. I was actually on the waiting list for Mountain Bounty Farm (who delivers to the Tahoe area), and was able to cut in mid-season.

I must say, I am not the least bit disappointed! A close friend splits a share with another friend, and she thought I was insane getting a whole share for just myself and my husband. But, I think she underestimated 1) my twisted love for vegetables and 2) how much food bloggers relish quality, organic goods. Lets just say, I have had no problem polishing off the entire box, and have still picked up some other veggies at the market this past week.

Since I was new to a few ingredients, like green garlic, I have been trying to stick to recipes with few ingredients, so that I can really taste what these veggies are all about. Green garlic is interesting, as it is the immature version of the bulb garlic we buy at the grocery store. It is milder, and to me it did have a “green” taste. It did seem to be a cross (in both looks and flavor) between large green onions / spring onions and mature garlic.

This is really just a very basic creamy potato soup made with green garlic. You could easily sub in a few cloves of regular garlic, or even a bulb of roasted garlic for a different, but delicious variation. Actually, I think if I were to choose, I would try this soup next with roasted garlic, but the green garlic was a nice variation that was a touch sweeter and had that “cold-kicking” garlic essence that I was craving after a big snowstorm hit.

creamy, dairy-free green garlic soup


Creamy Green Garlic Soup

Cheap russets or baking potatotes are the best for soups like this due to their high starch content. Yukons have a medium starch content and will also work well, while adding a touch of their “buttery” feel. This recipe is Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and optionally Vegan / Vegetarian.

  • 2 Tablespoons Olive Oil or Dairy-Free Margarine (I used olive oil)
  • 1 Medium Onion, diced (about 1-1/4 cups)
  • 1/2 lb Green Garlic or 3 bulbs, thinly sliced and cut in half (I used the whites, pink, and part way up the green) – can sub 2 to 4 minced medium garlic cloves
  • 1/2 lb Yukon Gold or Russet Potatoes, cut into 1/2-inch cubes (I didn’t peel)
  • 1/2 Teaspoon Salt, plus more to taste (I used 1 teaspoon total)
  • 1 Quart Vegetable or Chicken Broth (I used Pacific Foods Free Range Chicken Broth)
  • Fresh Ground Black Pepper, to taste
  • 1/2 to 1 Tablespoon Dairy-Free Margarine (optional)

Heat the oil or margarine in a stockpot over medium heat. Add the onions and saute for 3 to 5 minutes, or until they begin to soften and become translucent.

Add the garlic, potatoes, and 1/2 teaspoon of salt, and saute for another 5 minutes – keeping things moving. If the pan dries out, splash in a wee bit of the broth to keep the ingredients from sticking.

Add the broth and bring the soup to a boil. Cover and reduce the heat to medium-low, allowing the soup to simmer for about 20 minutes, or until the potatoes are nice and tender.

Using an immersion blender, or in two batches in a regular blender, puree the soup (garlic, onions, potatoes and all) until it is nice and smooth. I did it in my blender, allowing each batch to spin for a couple of minutes. Use caution when you turn the blender on, making sure you have a firm hand on the lid to ensure that no hot soup escapes. Trust me, that is never fun!

Return the soup to your pot and season with additional salt and freshly ground black pepper to taste. As noted, I used a fair bit of salt, because I was craving it, but go for what you like best. If you have some miso on hand, I might try mixing in some of this for a different flavor variation instead of the extra salt.

If desired, serve with 1/2 teaspoon to 1 teaspoon of margarine swirled in to each bowl.

Yields 3 light lunches

Creamy dairy-free green garlic soup

Comments (18)


  1. I am such a garlic girl! I love potato soup too!!! I have yet to join a CSA, but have thought about it for a while. I am pretty sure I could put a good dent in a box myself! Your soup looks delicious!

  2. Nowheymama says:

    Our CSA share doesn’t start till June. Can’t wait!

  3. Jamie says:

    That looks really good. I joined a local CSA this year, but it doesn’t start until mid-May. I’m super excited!

  4. Fiona says:

    mmm garlicy creamy goodness.

  5. Christina says:

    I’ve never tried green garlic! This dish looks beautiful Alisa!

  6. Joanne says:

    When i first tried green garlic this past summer, the only thing I could think to do with it was make pesto! Thanks for this great idea i’m going to keep it in the back of my head for when green garlic (or garlic scapes) hit the markets again.

  7. garlic and me dont mix too well 🙂 but scott loves it…i just never cook with it.

    BTW this may sound completely weird but i had someone who’s vegan try to tell me that whey protein in storebought powerbar protein bars, i.e. luna bars w/ whey, that that was *not* dairy, thereby making them still vegan. I tried to tell her whey=dairy=cow=animal. Not vegan. She’s like no, there are diff kinds of whey?!? Never in all my life have i heard that and am 99.9% sure SHE is mistaken and not me, but i thought id come to the dairy maven 🙂

    And no, i dont spend days in my kitchen. I spend days at my computer blogging. 🙂

  8. what can get better than garlicky soup! LOVE it and love the presentation as well!

  9. Erica says:

    So fun that you joined your local CSA! I have been wanting to do that as well. I go through a million veggies a week, so I know we could handle our own share. The soup looks fabulous. I’m making some potato soup tomorrow in the spirit of St Patrick’s day! Hope you enjoy your week

  10. alisa says:

    Averie, good question. Whey by definition is derived from milk. I have never seen non-dairy whey – and she may want to check those FAQ’s for Luna Protein Bars – – as it says right in there that they use whey from dairy and that the product is not vegan.

  11. Ricki says:

    Great minds must think alike–I just posted a green soup yesterday as well! Amazing how green yours looks, with just the garlic adding that color–I must go get some!

    Re: whey–strangely, someone just told me a couple of days ago that they get a dairy-free whey!! I have no idea where they got it, though. . . 🙁

  12. alisa says:

    Ricki, great minds do think alike!

    Also, there is lactose-free whey protein powder, but whey is a type of dairy protein. I will need to look into these rumors further to find out what is up!

  13. Yay for the CSA! We loved our CSA in Georgia. I am fortunate not to find it necessary to be in one here with us having three farmers’ markets a week in Santa Monica.

  14. DebinHawaii says:

    Congrats on the CSA box–I know you will love it, I sure do. The soup is beautiful–I don’t see a lot of green garlic here but would love to get my hands on some. 😉

  15. Erin says:

    Welcome to the CSA world! I hope you enjoy it as much as I do. It’s kind of fun to get a bunch of stuff in a box and then figure out what to do with it all!

  16. Mollie says:

    This is the best recipe online EVER 🙂 i absolutely love your way of cooking, much better than mums ,lol
    and today ive just finished a meal, using this as the starter for a test! hope tis good enough 4 the juges ! (i.e. my sis 🙂
    thank you for being the best cooker i know 🙂

  17. Kirsten says:

    Thank you for sharing this recipe with me for my Garlic Scape Recipe Round Up! It’s now live, and I’m so inspired I cannot wait for my scapes to appear.
    You can see the round up here: or Pin it for later:

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