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Spring Onion Soup | Green Onion Soup | Scallion Soup

This Spring Onion Soup or Green Onion Soup is a flavorful, comforting soup that is easy to make in a regular blender or with a handheld electric blender. Makes for a nutritious vegan Scallion Soup served as is or topped with some croutons.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Calories: 281 kcal
Course: Appetizer
Cuisine: International

Ingredients

  • 4 to 4.5 cups chopped spring onions or 1 bunch, rinsed and chopped - keep both whites and a few greens (reserve about 1 to 2 tablespoons of chopped greens for garnish)
  • 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 dry oregano or preferred herb or a mix of various dried herbs
  • 3 cups water or Vegetable Stock
  • 2 tablespoons olive oil
  • ¼ teaspoon black pepper powder or crushed black pepper, add as required
  • salt as required
  • 1 to 2 tablespoons chopped spring onion greens or parsley or coriander leaves (cilantro)

Instructions

    Cup of Yum
  1. Heat olive oil in a pot or saucepan. Add chopped garlic and sauté for 10 to 12 seconds on low heat.
  2. Add the chopped spring onions and sauté for 4 to 5 minutes stirring often on a low heat.
  3. Now add the chopped potatoes and stir to combine. Season with salt and pepper. Stir and mix again.
  4. 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.
  5. 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.
  6. 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.
  7. If the soup appears too thick, then you can add about ¼ to ⅓ cup water or veg stock, while simmering the soup.
  8. 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 spring onions that are fresh, tender and green. Do not use green onions whose leaves are wilted or dried.
  • Easily add your choice of herbs and spices to the soup. Though black pepper is the classic choice of spice in soups like these, you can easily add a bit of cayenne pepper or red chilli powder.
  • For garnish spring onion greens or parsley as well as coriander leaves (cilantro) work well.
  • The soup serves 2 servings and you can easily double this recipe to increase the servings.

Nutrition Information

Calories 281kcal (14%) Carbohydrates 35g (12%) Protein 7g (14%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Sodium 891mg (37%) Potassium 1046mg (30%) 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 Phosphorus 149mg Zinc 1mg

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 281

% 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.