Spring (Green) Onion Soup
Soups
What You’ll Need:
🛢️ 2 tbsp olive oil
🧅 15–20 spring (green) onions (white + green parts), roughly chopped
🧄 4–5 garlic cloves, minced
🧂 1 tsp garlic powder
🧂 1 tsp onion powder
🌿 1 tsp dried oregano
🌾 2 tbsp all-purpose flour (sub cornstarch or potato starch for gluten-free)
🌿 handful fresh parsley
🫙 4 cups vegetable broth
🧂 salt and freshly ground black pepper, to taste
🍋 fresh lemon juice, to taste
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Sauté the aromatics: Heat the olive oil in a medium pot over medium heat. Add the chopped spring onions and minced garlic. Cook for 4–5 minutes, stirring, until softened and fragrant.
- Season: Stir in the garlic powder, onion powder, oregano, salt, and black pepper. Cook for 1 more minute to bloom the spices.
- Simmer: Pour in the vegetable broth. Bring to a gentle simmer and cook for 5–7 minutes.
- Blend: Carefully transfer the soup to a blender. Add the flour (or starch) and fresh parsley, then blend until smooth and creamy. (Alternatively, use an immersion blender directly in the pot.)
- Finish the soup: Return the blended soup to the pot. Warm through over low heat, taste, and adjust seasoning as needed.
- Serve: Ladle the soup into bowls. Swirl in a generous amount of cashew cream and a squeeze of fresh lemon juice. Serve hot with crusty bread for dipping.
Tips, Notes & Swaps:
Spring (Green) Onion Soup
Ingredients:
🛢️ 2 tbsp olive oil
🧅 15–20 spring (green) onions (white + green parts), roughly chopped
🧄 4–5 garlic cloves, minced
🧂 1 tsp garlic powder
🧂 1 tsp onion powder
🌿 1 tsp dried oregano
🌾 2 tbsp all-purpose flour (sub cornstarch or potato starch for gluten-free)
🌿 handful fresh parsley
🫙 4 cups vegetable broth
🧂 salt and freshly ground black pepper, to taste
🍋 fresh lemon juice, to taste
Features:
Instructions:
- Sauté the aromatics: Heat the olive oil in a medium pot over medium heat. Add the chopped spring onions and minced garlic. Cook for 4–5 minutes, stirring, until softened and fragrant.
- Season: Stir in the garlic powder, onion powder, oregano, salt, and black pepper. Cook for 1 more minute to bloom the spices.
- Simmer: Pour in the vegetable broth. Bring to a gentle simmer and cook for 5–7 minutes.
- Blend: Carefully transfer the soup to a blender. Add the flour (or starch) and fresh parsley, then blend until smooth and creamy. (Alternatively, use an immersion blender directly in the pot.)
- Finish the soup: Return the blended soup to the pot. Warm through over low heat, taste, and adjust seasoning as needed.
- Serve: Ladle the soup into bowls. Swirl in a generous amount of cashew cream and a squeeze of fresh lemon juice. Serve hot with crusty bread for dipping.
