This delicious spring onion soup or scallion soup is made with fresh green onions. A tasty and light soup, perfect for any season.
Spring onion soup is a great way to use up a surplus of scallions and it's a great option for a simple lunch or dinner. This spring onion soup recipe also stores really well and is a great freezer meal or meal prep option.
Creamy soups are the perfect comfort food for cold days, but this green onion soup deserves to be enjoyed all year round.
Love this recipe idea? Try my other favorite spring onion recipe, Ginger Scallion Sauce!
Why you'll love it
- Really easy to make
- Vegan, low calorie, nut free, dairy free and gluten free
- A light and healthy soup recipe
- Perfect for spring, but tastes great any time of the year
- Creamy soup without any dairy added
🍲 More VEGETABLE SOUP RECIPES from Hint of Healthy
Spring onions: Also known as scallion or green onions, these are mild and flavorful onions. Cooked, they taste very similar to leeks.
Potatoes: Adding a few potatoes makes the soup creamy and delicious. You can use any type of potato that you like.
Chicken broth / vegetable stock: You can use whichever one you like, but if you want to make a vegetarian onion soup, you should go for vegetable broth. Alternatively, you can use a bouillon cube and water.
Garlic: Garlic paste or garlic puree is easy to use, or you can use raw garlic cloves. This adds fantastic flavor to the soup, but you can omit it if you prefer.
Seasoning: Use a combination of black pepper, dried parsley, and dried thyme. If you're using low sodium or unsalted stock or broth, you might also want to add some extra salt.
Olive oil: Used to sautee the other ingredients. You can also use butter, canola oil, avocado oil, or coconut oil - or whichever cooking oil you have on hand.
Water: Adds liquid to the soup. You can also just use broth if you prefer.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Dice garlic and spring onions. Sautee them with olive oil in a soup pot over medium heat for a few minutes until the onion is soft. Then, add seasoning, and sautee for another minute.
Two: Add peeled and diced potatoes to the soup, along with water and chicken broth or vegetable broth. Bring to a boil, then reduce the heat, cover with a lid, and allow the soup to simmer for about 10-15 minutes, or until the potato pieces are soft.
Three: Use a blender or an immersion blender to blend the soup completely smooth. Season to taste if needed, and serve.
- Avoid adding extra salt to the soup until you've blended it smooth. Your broth might add enough salt, especially if you're using bouillon. Add salt to taste at the end, when you're ready to serve the soup.
- If you're using a blender to blend the soup, you should avoid overfilling it. Ideally, you should also allow the soup to cool down slightly. Blending hot liquids will create pressure inside the blender, which can make quite the mess!
This easy soup can be served either as a simple appetizer or in larger servings as a main course. If you serve it as an entree for lunch or dinner, I recommend pairing it with some crusty bread or Air Fryer Garlic Bread to complete the meal.
Other seasonings: Feel free to adjust the flavor of the soup by changing the seasoning. You can use any dried herbs or spices that you like. Italian seasoning, mixed dried herbs, dried basil, dried mint, nutmeg, and cumin could be great options to try.
Extra vegetables: You can easily hide other vegetables in this soup. Try adding peas, broccoli, carrots, spinach, kale, ginger, edamame, cauliflower, or cabbage. Rummage through the back of your fridge, and add whatever you find!
Added protein: You can add some drained canned butter beans or white beans, shredded chicken, or chickpeas to the soup for added protein. This also makes the soup more filling. Additionally, these ingredients will thicken the soup slightly, and add to the flavor of the soup.
To make this recipe, you will need a large pot, a cutting board, and a sharp knife. Additionally, you will need an immersion blender or a regular blender to blend the soup smooth.
I highly recommend using a hand blender when you're making creamy smooth soups. It's way quicker, easier, and safer than using a regular stand blender.
Store any leftover spring onion soup in a sealed container in a refrigerator for up to 3 days. You can reheat the soup in a microwave or on the stove for a few minutes until it's warm.
The soup can also be frozen. Freeze for up to 6 months, and defrost in a microwave or overnight in the fridge before you reheat it as explained above.
Frequently asked questions
Leek and spring onion tastes quite similarly. Leeks usually have a slightly stronger flavor and are larger, which makes them better suited for cooking, while spring onions are usually served raw.
Many ingredients can make your soup creamy. For example, try blending or mashing some boiled potatoes, white beans, instant mashed potato powder, or cornstarch.
If your soup is too thick, you can add more water or stock to thin out the liquid until you achieve your desired consistency.
If the soup is too thin or watery, you can make it thicker by either allowing it to boil for a longer period of time, adding some cornstarch mixed with water, or adding and mashing some potato cubes.
You might also like these recipes
- Spicy Tomato Soup
- Instant Pot Cauliflower Soup
- Slow Cooker Ham and Potato Soup
- Crockpot Cabbage Roll Soup
- Tuscan Bean Soup
- Slow Cooker Leek and Potato Soup
- Broccoli and Cauliflower Soup
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Spring Onion Soup
- Wash and dice the garlic and spring onions.4 garlic cloves, 1 pound spring onion
- Sautee spring onion and garlic with olive oil in a soup pot over medium heat for a few minutes until the onion is soft.1 tablespoon olive oil
- Add seasoning to the soup pot, and sautee for another minute.1 teaspoon dried thyme, ½ teaspoon dried parsley, ¼ teaspoon black pepper
- Then, add peeled and diced potatoes to the soup, along with water and chicken broth or vegetable broth. Bring to a boil, then reduce the heat, cover with a lid, and allow the soup to simmer for about 10-15 minutes, or until the potato pieces are soft.1 cup diced potatoes, 2 cups chicken broth, ½ cup water
- Use a blender or an immersion hand blender to blend the soup completely smooth.
- Season to taste if needed, and add extra water if you want to give the soup a thinner consistency. Serve the soup warm.¼ teaspoon salt
- Refrigerate any leftover soup for up to 3 days, or freeze for up to 6 months. Reheat in a microwave, and serve warm.
- Feel free to substitute the seasoning as much as you want.
Food safety tips
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove