Wash wild garlic under cold water, remove stems and roughly chop. Peel and dice potatoes and onion.
Heat vegetable oil in a pot over medium heat. Sauté onions until golden and slightly softened. Add potatoes wild garlic, season with nutmeg, marjoram, salt and pepper and sauté for about a minute, stirring occasionally.
Pour in vegetable broth, cover with a lid and let simmer on low heat for 15 to 20 minutes until potatoes are tender.
Remove pot from heat and blend the soup with an immersion blender. Season with salt and pepper if needed.
Top with finely chopped wild garlic and soya cream before serving. Enjoy!