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Gut Friendly Chickpea, Wild Garlic and Spinach Soup Recipe

23rd January 2026

As winter gently releases its hold, spring invites us to embrace renewal and fresh energy. This richer take on a conventional spinach soup with sweet honey kick will warm your insides and have you yearning for spring  after months of cold and stillness. 

Recipe Web.png

Serves 4

Ingredients:

10g clarified butter

100g shallots, diced

2 celery sticks, diced

1 carrot, diced

1tsp coriander seeds

2 bay leaves

1 small, fresh green chilli, deseeded and roughly chopped

300g cooked chickpeas

1.2litres chicken broth

150g baby spinach leaves

 30g wild garlic

4tsp runny honey

4tsp lime juice

Pinch of salt

For the garnish: 

10g clarified butter

100g cooked chickpeas

1tsp curry powder

Method:

Preheat the oven to 180 degrees centigrade, gas mark 4

Heat the clarified butter in a thick-based pan over a medium heat and sauté the shallots, celery, carrot, coriander seeds, bay leaves and chilli until golden brown.

Add the chickpeas and chicken broth and cook for 20 minutes over a low heat.

Add the spinach, wild garlic, honey and lime juice and blend until smooth in a jug blender.

Season to taste and pass the soup through a fine sieve.

Meanwhile, make the garnish. Heat the butter in a small pan over a medium heat Add the chickpeas and curry powder.

Cook for 2 minutes then transfer to a non-stick baking sheet and cook in the preheated oven for 15-20 minutes until the chickpeas are crisp.

Serve the soup topped with the garnish of crispy chickpeas.

 

This recipe is taken from Gut Gastronomy: Revolutionise Your Eating to Create Great Health, by Vicky Edgson & Adam Palmer. This is a great Gut-Friendly cookbook which is based on the health regime devised by Elaine Williams and Stephanie Moore, our Gut Health Programme Leader.