Spring Onion Soup

Spring Onion Soup

Spring onion soup is light and healthy and more than anything too delicious to resist. It is easy to make and is enjoyed by all.
All of us have heard of one of the most popular soup recipes in the world, the French onion soup. Well, spring onion soup is a lighter version of that delicious soup and is easy to make.

Spring Onion Soup Recipe (Serves 4)

Ingredients
  • Spring onions, 2 cups (chopped)
  • Chicken stock, 1½ cup
  • Extra-virgin olive oil, 2 tbsp.
  • Water, 2 cups
  • Salt to taste
Recipe
  • In a large pot, heat the olive oil over medium-high heat.
  • Add the chopped spring onions and stir until it turns translucent. This should take about 6 - 7 minutes.
  • Add the chicken stock, water and salt to the cooked onions and bring them to a simmer and leave it to cook or for 15 minutes.
  • Remove the pot from heat and allow it to cool for sometime.
  • Now puree this mixture in a blender until its texture is smooth. While putting it in the blender, do not put all of it at once. Put them in batches so that the puree turns out nice and smooth.
  • Now serve the soup in 4 large bowls and drizzle some olive oil over it. Serving it with crisp flat breads on the side would be great.
Spring Onion and Chickpea Soup Recipe (Serves 6)

Ingredients
  • Spring onions, 2 cups (chopped)
  • Sweet onions, 1 cup (chopped)
  • Beef broth, 2 or 1¾ cups or a 14 oz. can
  • Chickpeas, 2 cups or a 15 oz. can (cooked)
  • Garlic, 2 tbsp.
  • Chives, ¼ cup (finely chopped)
  • Sherry, ¼ cup
  • Thyme, 1 tsp. (chopped)
  • Salt and pepper to taste
Recipe
  • Heat oil in a large saucepan or a pot over medium-high heat.
  • Add the chopped sweet onions and stir until it starts to brown. This should take about 8 - 10 minutes.
  • To it add the chopped spring onions, thyme, and garlic. Cover it and cook until it starts to soften.
  • Add sherry and pepper to the mixture, keep stirring and bring it to a simmer. Cook until it thickens.
  • Add the beef broth and chickpeas and bring it to a boil and allow it to cook for about 10 minutes.
  • Add the chopped chives to it once it's off the heat.
  • Pour the soup in 6 large bowls and serve it with slices of toasted wheat breads on the side.
Spring Onion and Tomato Soup Recipe (Serves 6)

Ingredients
  • Tomatoes, 6
  • Spring onions, 2 cups (chopped)
  • Chicken stock, 2 cups
  • Water, 2 cups
  • Extra-virgin olive oil, 1 tbsp.
  • Worcestershire sauce, 2 tsp.
  • Paprika, 2 tsp.
  • Salt to taste
Recipe
  • First of all, the tomatoes need to be blanched. So, put the tomatoes in a pot of boiling water for a minute or so and then drop them into the cold water. Peel the skin and also remove the seeds.
  • Heat the oil in a pan over medium-high heat, add the spring onions and saute them until they are translucent.
  • Add the tomatoes and let them cook until they becomes soft.
  • Add the chicken stock, water and Worcestershire sauce to it. Also add paprika at this stage.
  • Bring the mixture to a boil and simmer it for about 15 - 20 minutes.
  • Add salt and pepper to taste and mix in a blender.
  • Serve with toasted bread on the side.
Spring Onion and Potato Soup Recipe (Serves 6)

Ingredients
  • Spring onions, 2 cups (chopped)
  • Potatoes, 2 cups (peeled and chopped)
  • Chicken stock, 4 cups
  • Sweet onions, 1 cup (chopped)
  • Vegetable/Sunflower oil, 3 tbsp.
  • Salt and pepper to taste
Recipe
  • Heat the oil in a large pot over a medium-high heat.
  • Add the chopped spring onions and sweet onions to the oil and until soft.
  • Once cooked, add the potatoes, chicken stock and bring it to boil. Leave it until the potatoes cook properly.
  • Remove the pot from fire and puree the mixture in the blender until smooth.
Creamy Spring Onion Soup Recipe (Serves 8)

Ingredients
  • Spring onions, 4 cups (chopped)
  • Sweet onions, 1 cup (chopped)
  • Fennel bulb, 1 (thinly sliced)
  • Extra-virgin olive oil, 2 tbsp.
  • Cream, 2 cups
  • Water, 3 cups
  • Buttermilk, ¾ cup
  • Dry white wine, 2 cups
  • Softened goat cheese, ¼ cup
Recipe
  • Heat oil in a large pot over a medium-high heat. Add the spring onions, sweet onions, and fennel bulb to the oil and sauté it until softened.
  • Add wine and let it boil until it reduces to a few tablespoons.
  • Now add cream and water and bring it to a simmer.
  • Cook the mixture for about 10 more minutes.
  • Remove it from heat and allow it to cool. Puree the mixture in the blender and add salt and pepper for seasoning.
  • Mix the softened goat cheese and buttermilk and drizzle it on top of the soup when it is ready to be served.
After pureeing the spring onion mixture in the blender, do remember to heat it again before you serve.
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