No items found.
Spring (Green) Onion Soup
Soups
Ingredients:
- 2 tbsp (30 ml) 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
- 2 tbsp (16 g) 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
- Knife and cutting board
- Ladle
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:
Servings 1 bowl Calories 280 Carbohydrates 38g Fat 10g Fiber 5g Protein 8g
Saturated 1.5g Trans 0g
Vitamin A 60mcg Vitamin C 20mg Vitamin D 0mg
Calcium 80mg Iron 2mg Potassium 420mg
Cholesterol 0mg Sodium 520mg Sugar 5g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
.svg){kind=small}
.svg){kind=small}
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, stirring, 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. Alternatively, use an immersion blender directly in the pot.
- Finish and Serve – Return soup to pot. Warm over low heat, taste, and adjust seasoning. Add lemon juice to taste. Ladle into bowls, swirl in cashew cream, and serve with crusty bread.
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:
- 2 tbsp (30 ml) 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
- 2 tbsp (16 g) 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, stirring, 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. Alternatively, use an immersion blender directly in the pot.
- Finish and Serve – Return soup to pot. Warm over low heat, taste, and adjust seasoning. Add lemon juice to taste. Ladle into bowls, swirl in cashew cream, and serve with crusty bread.
