Spring Onion Soup with fresh, green spring onions of the season! This flavorful Green Onion Soup is one of those soups which is soulful, hits just the right spots to calm your senses, super easy to make and has a flavor burst for your palate. Don’t be fooled by the simplicity of this dish as this vegan Scallion Soup is also very nutritious for your body. Move over the usual traditional choices for soups, make this one instead.
About Spring Onion Soup
Generally, at home, we prefer pureed and slightly thick soups over thin, clear soups. So, most of my soup recipes, including this Spring Onion Soup, are also that way. I love the mouthfeel of the pureed scallions in this soup. Thus, no straining is done.
In this Green Onion Soup, I have also used potato to thicken the soup further. Other than these, there’s garlic which I really feel is a must in this recipe as it pairs really well with the fresh spring onions. Other ingredients are minimal, which bring out the best of the scallions.
I have added a bit of soy sauce which gives it the umami touch and makes it a fusionized recipe. If you are not sure of it, you can let go of it. Olive oil is the most apt choice of fat to cook this Scallion Soup as it has that continental vibe to it. But, if you do not have it, use any other vegetable oil or a neutral tasting oil.
You can even play with the herbs and seasonings in this soup recipe. Since I wanted to keep this Green Onion Soup completely vegan, I haven’t used any cream. However, if you can’t imagine any soup without a drizzle of fresh cream at the end, add it. You could also opt to add your preferred cheese as a light garnish.
This Spring Onion Soup is good as a starter or as a side dish. Goes great with a baguette, French loaf or even a pasta dish. Or have a bowl or two for that perfectly filling, healthy dinner.
A soup-er choice
Just like this Spring Onion Soup, every other soup (usually) is quite hassle-free in its preparation. You also don’t need pages and pages of a recipe to master a soup, it is nutrient rich, is perfectly warming, light, yet filling too. So, a great choice for your everyday meals.
Generally, when we speak or even think of a soup, we visualize days with a drizzle outside or nice, chilly winters. Like for this Green Onion Soup too, if you can get your hands on fresh scallions at these times of the year, then nothing like it.
But then there are many soups that are traditionally served cold and are still heart-warming! The most classic examples of a cold soup are the Spanish Gazpacho and the Polish Cucumber Soup.
Soups have also been a part of our Indian cuisine since times immemorial. A typical Indianized soup is called a shorba, which is also usually a thinner version. For instance, the Tomato Shorba and Makai Ka Shorba are my favorites. We also have the popular South Indian Rasam, which can be considered as a spicy, tangy thin soup.
A soup may be a starter, appetizer or even a palate cleanser sometimes. But due to its health benefits, it has taken the center stage as a complete meal in the last decade. Nutritionists, health freaks and weight watchers have also endorsed soups as beneficial meals fit for current lifestyles.
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Spring Onion Soup | Green Onion Soup | Scallion Soup
- 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)
- 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.
- 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 Info (Approximate values)
This Spring Onion Soup recipe post from the blog archives first published in July 2013 has been republished and updated on 30 Jun 2022.