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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 mins
Cook Time20 mins
Total Time25 mins
Course: Soup
Cuisine: American, British
Keyword: green onion soup, scallion soup, spring onion soup, spring soup
Servings: 4
Calories: 119kcal
Author: Tonje


  • 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