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Spring (Green) Onion Soup
Soups
Ingredients:
- 30 ml (2 tbsp) olive oil
- 15–20 spring (green) onions (about 200–250 g), roughly chopped
- 4–5 garlic cloves, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 16 g (2 tbsp) all-purpose flour (or cornstarch for gluten-free)
- handful fresh parsley
- 960 ml (4 cups) vegetable broth
- salt and freshly ground black pepper to taste
- fresh lemon juice to taste
- cashew cream, for serving
Equipments:
- Medium pot
- Blender or immersion blender
- Ladle
- Knife and cutting board
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Nutrition:
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Instructions:
- Sauté the Aromatics
Heat 2 tbsp (30 ml) olive oil in a medium pot over medium heat. Add 200–250 g spring onions and 4–5 minced garlic cloves. Cook for 4–5 minutes until softened and fragrant. - Bloom the Spices
Stir in 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, salt, and black pepper. Cook for 1 minute. - Simmer
Pour in 960 ml (4 cups) vegetable broth. Bring to a gentle simmer and cook for 5–7 minutes. - Blend
Transfer to a blender. Add 2 tbsp flour and a handful of fresh parsley. Blend until smooth and creamy. - Finish and Serve
Return soup to pot. Warm over low heat, adjust seasoning, and add lemon juice to taste. Ladle into bowls and swirl in cashew cream.
Why these Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
- Use both the white and green parts of the spring onions for the most flavor and color.
- Flour or cornstarch added during blending thickens the soup and gives it body.
Storage:
- Fridge for up to 4 days. Freeze for up to 3 months.
Swaps:
- Replace cashew cream with coconut cream or oat cream.
- Use potato starch instead of flour for gluten-free.
Tips:
- Garnish with chili oil, crispy shallots, or extra spring onion greens.
Spring (Green) Onion Soup
2-3 Servings
Prep 10 min
Cook 15 min
Ingredients:
- 30 ml (2 tbsp) olive oil
- 15–20 spring (green) onions (about 200–250 g), roughly chopped
- 4–5 garlic cloves, minced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 16 g (2 tbsp) all-purpose flour (or cornstarch for gluten-free)
- handful fresh parsley
- 960 ml (4 cups) vegetable broth
- salt and freshly ground black pepper to taste
- fresh lemon juice to taste
- cashew cream, for serving
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Leftover Friendly
Instructions:
- Sauté the Aromatics
Heat 2 tbsp (30 ml) olive oil in a medium pot over medium heat. Add 200–250 g spring onions and 4–5 minced garlic cloves. Cook for 4–5 minutes until softened and fragrant. - Bloom the Spices
Stir in 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, salt, and black pepper. Cook for 1 minute. - Simmer
Pour in 960 ml (4 cups) vegetable broth. Bring to a gentle simmer and cook for 5–7 minutes. - Blend
Transfer to a blender. Add 2 tbsp flour and a handful of fresh parsley. Blend until smooth and creamy. - Finish and Serve
Return soup to pot. Warm over low heat, adjust seasoning, and add lemon juice to taste. Ladle into bowls and swirl in cashew cream.
