Spring onion soup or Scallion soup recipe - creamy, thick, smooth and flavorful soup recipe made from spring onions (aka scallions, green onions) and potato.
Spring onion has other names like green onion or scallion. Some has bigger bulb at the bottom while some are thin like I am using here. It depends on where you live. But all are same just the different size.
Addition of potato makes the soup thick and creamy.
I have used homemade vegetable stock here. This vegetable stock adds extra flavors to the soup. But of course you can use water instead. It will still taste good. But the stock is better.
I have been making this soup since past 7-8 months. Earlier I was using canola oil and the taste was good. But after some time I saw spring onion soup recipe in a ‘Vegetarian soup cookbook’ which was made using Olive oil and garlic is sauted in till light brown. I tried this way and it was much much better than earlier version. Since then I am making with olive oil only.
This soup recipe requires very few ingredients. It is delicious and has subtle flavor of spring onions.
Addition of lemon juice perks up the flavors and taste. So please don’t skip.
Check out more soup recipes
Roasted tomato soup // Broccoli soup // Roasted red pepper soup // Mushroom soup
Step By Step Photo Instructions:
1) Heat the olive oil in a pan on medium heat. Once hot add sliced garlic. Saute for a minute or till it gets light brown in color.
2) Then add chopped scallions or spring onions. Saute for a minute.
3) Add potatoes and salt.
4) Pour in the vegetable stock or water.
5) Crank the heat to high and bring it to a boil.
6) As it starts boiling, lower the heat to medium-low and let it simmer.
7) Simmer it till potatoes are cooked and soft.
8) Let it cool down a little bit and make smooth puree in grinder or blender. Or use immersion hand blender. The soup is thick yet right consistency. If yours is too thick then you can thin it out as per your liking by adding more stock or water.
9) Bring it to a boil, so soup will be nice and hot. Mix in freshly crushed black pepper.
10) Turn off the stove and lastly mix in lemon juice.
Soup is ready to serve. Garnish with some spring onions greens or some bread croutons.
Serving suggestions – Serve as a starter with some croutons for crunch. Or serve as a side dish with pasta (e.g. roasted red pepper pasta, parsley pesto pasta).
Did you try this spring onion soup recipe? I’d love to hear about it! Leave a review in the comment section below.
Spring Onion Soup
Ingredients
- 2 tablespoon Olive oil
- 2 cloves Garlic sliced
- 2 cups Spring onion (green onion or scallion) chopped
- 1 medium or 1 cup Potatoes cubed
- Salt to taste
- 3 cups Vegetable stock or water
- ½ teaspoon Black pepper powder
- 1 teaspoon Lemon juice
Instructions
- Heat the olive oil in a pan on medium heat.
- Once hot add sliced garlic. Saute for a minute or till it gets light brown in color.
- Then add chopped scallions or spring onions. Saute for a minute.
- Add potatoes and salt.
- Pour in the vegetable stock or water. Crank the heat to high and bring it to a boil.
- As it starts boiling, lower the heat to medium-low and let it simmer.
- Simmer it till potatoes are cooked and soft
- Let it cool down a little bit and make smooth puree in grinder or blender. Or use immersion hand blender.
- The soup is thick yet right consistency. If yours is too thick then you can thin it out as per your liking by adding more stock or water.
- Bring it to a boil, so soup will be nice and hot. Mix in freshly crushed black pepper.
- Turn off the stove
- Lastly mix in lemon juice and serve.
Cindi
Tasted unfinished to me, just needed a bit of... Something! I added about a half teaspoon of dried thyme, and that worked for me.
Kanan Patel
Yes this soup has subtle flavor and you can customize however you like.
Cheryl
Have you tried freezing or canning this soup?
Kanan
It stays good for a month in freezer. Freeze in small portions so it will be easier/quicker to defrost.