This stunning soup is perfect for a dinner party. Wild garlic is native to Britain and in season mid February to April. It has a lighter and more delicate flavour than the bulb variety. The taste of this soup is creamy with a delicate garlic flavour that is utterly delicious.

The coconut cream has brilliant anti-inflammatory properties that can help reduce inflammation and joint pain. To add some gut healthy probiotics, I’ve topped the soup with live coconut milk yoghurt.

Ingredients

serves 2

• 1 onion, peeled and roughly chopped

• 1 stick celery, chopped

• 1 tbsp olive oil

• 350ml bone broth

• 160ml coconut cream

• 50g wild garlic

• sea salt to season

• coconut milk yoghurt, nigella seed and wild garlic flower bud to serve

Soften the onion and celery with a little olive oil. Add the bone broth and simmer for 2-3 minutes. Add the coconut cream and bring to a gentle simmer. Remove from the heat and stir in the wild garlic to wilt the leaves.

Blitz until smooth. Taste and season with sea salt if required.

Serve with a spoonful of coconut milk yoghurt, nigella seeds and a wild garlic flower bud.