Spring Onion Soup
This delicious spring onion soup is made with fresh scallions and garlic. A simple, but tasty soup that's perfect as an appetizer or a light meal.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Soup
Cuisine: American, British
Keyword: green onion soup, scallion soup, spring onion soup, spring soup
Servings: 4
Calories: 119kcal
- 1 pound spring onion (scallions)
- 1 cup diced potatoes
- 4 garlic cloves
- 1 tablespoon olive oil
- 2 cups chicken broth (or vegetable stock)
- ½ cup water
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- ¼ teaspoon salt (optional)
- ¼ teaspoon black pepper
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.
Calories: 119kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 599mg | Potassium: 644mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1145IU | Vitamin C: 41mg | Calcium: 107mg | Iron: 3mg