Spring Onion Soup made with fresh, seasonal green spring onions! This Spicy Spring Onion Soup is one of those soups that’s soulful, hits all the right spots to soothe your senses, is super easy to make, and has a flavor boost for your taste buds. Don’t let the simplicity of this dish fool you as this vegan scallion soup is also very nutritious for your body. Go beyond the usual traditional soup choices and make these instead.
About Spring Onion Soup
In general, at home we prefer pureed and slightly thick soups to thin, clear soups. So most of my soup recipes, including this scallion soup, are like that too. I love the mouthfeel of the mashed spring onions in this soup. So there is no charge.
In this scallion soup, I also used potatoes to further thicken the soup. That said, there’s garlic, which I really think is a must-have in this recipe as it goes really well with the fresh spring onions. Other ingredients are minimal, which brings out the best in the scallions.
I added a bit of soy sauce which gives it the umami twist and makes it a fused recipe. If you are not sure about it, you can let it go. Olive oil is the best fat to cook this scallion soup as it has that continental vibe. But if you don’t have it, use another vegetable oil or a neutral-tasting oil.
You can even play with the herbs and spices in this soup recipe. Since I wanted to keep this spring onion soup completely vegan, I did without cream. However, if you can’t imagine a soup without a squirt of fresh cream at the end, add it. You can also add your favorite cheese for a light garnish.
This spring onion soup makes a good appetizer or side dish. Goes great with a baguette, French bread or even a pasta dish. Or have a bowl or two for a perfectly filling, healthy dinner.
And while scallion season lasts, here are two delicious recipes I make with those scallions. I love these scallion pancakes and scallion paratha. I am sure you will love it too!
A soup choice
Just like this scallion soup, any other soup is (usually) pretty straightforward to make. You don’t need a page-long recipe to master a soup either, it’s nutritious, perfectly warming, light and filling too. So a good choice for your daily meals.
Generally, when we talk about, or even think about, soup, we picture drizzly days or nice, cool winters. As is also the case with this scallion soup, if you can get your hands on fresh scallions this time of year then nothing quite compares.
But then there are plenty of soups that are traditionally served cold and are still heartwarming! The most classic examples of a cold soup are Spanish gazpacho and Polish cucumber soup.
Soups have always been part of our Indian cuisine. A typical Indianized soup is called shorba, which is also usually a thinner version. For example, Tomato Shorba and Makai Ka Shorba are my favorites. We also have the popular South Indian Rasam, which can be thought of as a spicy, flavorful thin soup.
A soup can sometimes be an appetizer, entree, or even a treat. But its health benefits have seen it take center stage as a whole meal for the past decade. Nutritionists, health freaks and weight watchers have also recommended soups as beneficial meals for current lifestyles.
More soups to try!
soup recipes
tomatosoup
soup recipes
Vegetable soup (clear soup)
soup recipes
minestrone soup
soup recipes
Broccoli cream soup
Please be sure to rate this recipe in the recipe card below once you have made it. For more vegetarian inspiration sign up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Green Onion Soup | Green Onion Soup | shallot soup
This scallion soup, or scallion soup, is a flavorful, comforting soup that’s easy to make in a regular blender or with an electric hand mixer. Makes a nutritious vegan scallion soup served plain or with croutons.
preparation time 10 minutes
cooking time fifteen minutes
total time 25 minutes
cooking modePrevent your screen from going dark while preparing the recipe
-
Heat olive oil in a saucepan or saucepan. Add minced garlic and sauté over low heat for 10 to 12 seconds.
-
Add the chopped spring onions and sauté over low heat for 4 to 5 minutes, stirring frequently.
-
Now add the chopped potatoes and stir to combine. Season with salt and pepper. Stir and mix again.
-
Pour in water or vegetable broth. Mix again. Cover the pan or saucepan over low-medium heat and simmer until the potatoes are fully cooked and tender.
-
Let the soup cool down a bit. Using an immersion blender, puree the soup to a smooth and fine consistency. The soup will now appear thick.
-
Add soy sauce and oregano and simmer over low-medium heat until hot, 4 to 5 minutes.
-
If the soup seems too thick, you can add about ¼ to ⅓ cup of water or vegetable stock while you simmer the soup.
-
Serve the scallion soup hot as is or topped with some croutons or garnished with some scallion greens or parsley or coriander leaves.
- Use green onions that are fresh, tender, and green. Do not use spring onions that have wilted or dried leaves.
- Easily add herbs and spices of your choice to the soup. Although black pepper is the classic spice in such soups, you can easily add some cayenne pepper or red chilli powder.
- Spring onion greens or parsley and coriander leaves (cilantro) are good garnishes.
- The soup makes 2 servings and you can easily double this recipe to increase servings.
nutritional information
Green Onion Soup | Green Onion Soup | shallot soup
amount per serving
calories 281
Calories from fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
sodium 891mg39%
potassium 1046mg30%
carbohydrates 35g12%
fiber 8g33%
sugar 6 gr7%
protein 7g14%
Vitamin A 2171IE43%
Vitamin B1 (thiamine) 0.2mg13%
Vitamin B2 (Riboflavin) 0.2mg12%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
vitamin C 63mg76%
vitamin E 3mg20%
vitamin k 459µg437%
calcium 185mg19%
Vitamin B9 (folate) 150mcg38%
iron 4mg22%
magnesium 73mg18%
phosphorus 149mgfifteen%
zinc 1mg7%
*Percent Daily Values are based on a 2000 calorie diet.
This Spring Onion Soup Recipe Post From The Blog Archives, which was first published in July 2013, was republished and updated on June 30, 2022.
