Lovage is a beautiful hardy perennial herb belonging to the Umbelliferae, the same family as angelica and carrot.

Although lovage has been grown in English gardens and Monastery gardens for hundreds of years, it is not a native plant. It originates from the Mediterranean.


A deliciously ¬†fresh and delicate soup with heirloom herbs that is perfect for a cold winter’s day.


  • 1 medium onion, finely chopped

  • 1 bunch wild garlic, finely chopped (Or, chives finely chopped)

  • 1/2 head celery, finely copped

  • 2 stems fresh lovage, finely chopped (Or, 1/2 teaspoon dried lovage)

  • 1 lemon, grated zest and juice

  • 200g rice

  • 1l vegetable stock

  • salt and pepper, to season

  • a little butter or vegetable oil for sweating the vegetables


Step 1

Add the chopped onion, wild garlic and celery to a large saucepan with a little butter or oil and sweat over a medium heat for 5 minutes.

Step 2

Add the rice and stir before adding the vegetable stock, chopped lovage, lemon zest, lemon juice and salt and pepper to season. Cover the pan, lower the heat and simmer for 25 to 30 minutes, or until rice is cooked and vegetables are soft.

Step 3

Check the seasoning before serving in warm soup bowls with crusty bread and/or croutons.