Spring Onion Soup | Green Onion Soup | Scallion Soup
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Calories
281 kcal
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Course
Appetizer
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Cuisine
International
Spring Onion Soup | Green Onion Soup | Scallion Soup
Description
Spring Onion Soup | Green Onion Soup | Scallion Soup features a base of sautéed spring onions and garlic enhanced by potatoes, which contribute body and creaminess when blended. The soup is simmered until tender, then pureed for a smooth consistency. It is seasoned simply with salt, black pepper, oregano, and optionally soy sauce for a mild umami touch. The use of olive oil for sautéing and vegetable stock or water sets a light tone without heaviness. This preparation allows the delicate flavor of spring onions to remain central.
The texture is velvety due to the blended potatoes, creating a thick yet smooth soup. The gentle sautéing and slow simmer meld the flavors softly, without overwhelming spice. Garnishing with reserved spring onion greens or herbs like parsley or coriander adds fresh contrast and visual appeal.
This soup serves well on its own as a starter or light meal, or can be complemented with crunchy croutons. It can be adapted with herbs or spices according to taste, and the portion suggests it serves about two people. Its simplicity and subtle flavors make it approachable and flexible for home cooking.
The recipe advises using fresh, tender spring onions to maintain good flavor and quality. It also notes possibility to adjust seasoning and garnish choices. The straightforward method, which includes a brief garlic sauté and simmering, makes it easy to prepare but encourages attention to fresh ingredients and seasoning balance.
Ingredients
- 4 to 4.5 cups spring onion or 1 bunch, rinsed and chopped - keep both whites and a few greens (reserve about 1 to 2 tablespoons of chopped greens for garnish, chopped
- 1 potato medium to large-sized, peeled and chopped in smaller pieces
- 1 or 2 garlic small to medium-sized, peeled and chopped
- ½ teaspoon soy sauce or add as required - optional
- ¼ teaspoon oregano or preferred herb or a mix of various dried herbs, dry
- 3 cups water or Vegetable Stock
- 2 tablespoons olive oil
- ¼ teaspoon black pepper or crushed black pepper, add as required, powder
- salt as required
- 1 to 2 tablespoons spring onion greens or parsley or coriander leaves (cilantro, chopped
Instructions
- Heat olive oil in a pot or saucepan. Add chopped garlic and sauté for 10 to 12 seconds on low heat.
- Add the chopped spring onions and sauté for 4 to 5 minutes stirring often on a low heat.
- Now add the chopped potatoes and stir to combine. Season with salt and pepper. Stir and mix again.
- Pour water or vegetable stock. Mix again. Cover the pan or pot on a low to medium heat and simmer till the potatoes are cooked completely and tender.
- Let the soup cool down a bit. With a hand blender, blend the soup to a smooth and fine consistency. The soup will appear thick now.
- Add soy sauce (optional), oregano and keep the soup to simmer on low to medium-low heat for 4 to 5 minutes on until hot.
- If the soup appears too thick, then you can add about ¼ to ⅓ cup water or veg stock, while simmering the soup.
- Serve Spring Onion Soup hot, as is or topped with some croutons or garnished with some spring onion greens or parsley or coriander leaves.
Notes
- Use fresh, tender spring onions with no wilted leaves for best flavor quality.
- You can vary herbs or spices; black pepper is classic but cayenne or red chili powder may be added cautiously.
- Garnish with reserved spring onion greens, parsley, or coriander leaves for fresh color and flavor.
- This recipe makes about two servings and can be doubled if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 891mg | 37% |
| Potassium | 1046mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 2171IU | 43% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.2mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 63mg | 70% |
| Vitamin E | 3mg | |
| Vitamin K | 459µg | |
| Calcium | 185mg | 19% |
| Vitamin B9 (Folate) | 150µg | |
| Iron | 4mg | 22% |
| Magnesium | 73mg | 18% |
| Phosphorus | 149mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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