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
- 3 g (1 tsp) garlic powder
- 2.3 g (1 tsp) onion powder
- 1 g (1 tsp) dried oregano
- 16 g (2 tbsp) all-purpose flour
- 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:
Features:
Soy-Free
Gluten-Free
Refined Sugar-Free
Leftover Friendly
Nutrition:
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Stir the garlic powder and other spices into the oil for about 30 seconds before adding liquid — this blooms their flavor instead of leaving them tasting raw and dusty.
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.
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.
Every ingredient here earns its place, but a few really shape the dish. The olive oil brings fruity depth and helps carry the other flavors. The garlic powder builds a savory, aromatic base. The onion powder adds sweetness and depth as it cooks down. The dried oregano adds an earthy, aromatic herbal backbone.
Spring (Green) Onion Soup
Ingredients:
- 30 ml (2 tbsp) olive oil
- 15–20 spring (green) onions (about 200–250 g), roughly chopped
- 4–5 garlic cloves, minced
- 3 g (1 tsp) garlic powder
- 2.3 g (1 tsp) onion powder
- 1 g (1 tsp) dried oregano
- 16 g (2 tbsp) all-purpose flour
- 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:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The olive oil brings fruity depth and helps carry the other flavors. The garlic powder builds a savory, aromatic base. The onion powder adds sweetness and depth as it cooks down. The dried oregano adds an earthy, aromatic herbal backbone.
Prep:
Stir the garlic powder and other spices into the oil for about 30 seconds before adding liquid — this blooms their flavor instead of leaving them tasting raw and dusty.
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.
