This will put a spring in your step!
This creamy, dreamy vegan spring onion soup was made for spring! This incredibly delicious soup is somehow only 6 ingredients plus salt and pepper. No dairy replacement to make it creamy. Just pureed spring onions, garlic and potatoes make this soup very decadent. It seems like there is dairy, and you could fool pretty much everyone!
This spring onion soup takes like 15 minutes to make! You can eat it plain, because it’s so good, I could drink it. Or you can serve with some nice crusty bread. Or if you want something a little heartier, you can add your favorite protein! It tastes freaking incredible with some crispy tofu.
This vegan spring onion soup is my kind of spring meal. Healthy, uses lots of veggies, easy, but still really comforting! Spring onions have vitamin K, vitamin C and vitamin A! This soup uses a lot of them, so you can feel pretty good about eating this soup.
My whole family loves this crazy-creamy spring onion soup! Even my kid! It’s a little spicy from the onions and garlic. It’s a little sweet, and a little salty. It has everything I want in a totally incredible soup!
Vegan Spring Onion Soup
Ingredients
- 1 Tablespoon Olive oil
- 1 Cup Potatoes, chopped
- 10 Cloves Garlic, chopped
- 3 Bunches (about 3 Cups) Spring onions (green onions), rough chopped
- Juice of 1 Lemon
- 4 Cups(32oz.) Vegetable broth
- Salt and Pepper to taste
- Chili oil for serving, optional
- Crusty bread for serving, optional
Instructions
- In a large soup pot, heat the olive oil on medium heat. Then add the chopped potatoes. Sprinkle with a pinch of salt and pepper.
- Saute the potatoes, reducing heat as needed until the potatoes are starting to soften and brown a bit. About 5-10 minutes.
- Then add the chopped garlic, and saute for 1-2 minutes to cook the garlic.
- Next, add the chopped spring onions(you can leave the onions in pretty big pieces since you will be pureeing the soup). Saute for just a minute to wilt the spring onions. Sprinkle with another pinch of salt and pepper.
- Add the lemon juice to the pot, and scrape any bits off the bottom of the pot.
- Now, pour the broth into the pot. Stir to combine everything and bring to a simmer. Simmer for a few minutes or until the potatoes are completely cooked.
- Then, either using an immersion blender or adding the soup to a blender. Blend the soup until it is completely smooth. If you used a regular blender, add the soup back to the pot.
- Taste and adjust seasoning adding more salt and pepper if needed. Serve with crusty bread, chili oil or any kind of protein you may want!
This sounds really tasty. How much of the green part of the onions do you use? All but the very ends?
Yup! I use the entire thing except the very end with the roots! I hope you enjoy!
Love this! So quick and easy. Didn’t have potatoes but used a can of cannellini beans instead and it was wonderful! Yum yum!
Wonderful taste and texture….especially nice with croutons. I love garlic however I found the quantity in the recipe to be a bit heavy so in future would use only half of the suggested amount (5 cloves instead of 10.)
In Hawaii so many gardeners give me bunches of green onions…you can only use so much as garnish or in egg omelets. Your recipe turned out great! Easy to make, and useful way to make a nutritious meal. Thanks so much!!! Will share this with friends.
I made this & it is fantastic! I added another potato & extra bunch of green onions, because I had 12 to use up! I also added a 1/2 cup more broth. I ended up with 5 cups onions and 2 cups potatoes and 2.5 cups broth. I followed the recipe except, I cooked mine down until it reduced to the point the liquid was level with the vegetables. then I blended it with the immersion. Then, I strained the soup through a sieve. it was thick, creamy and silky smooth. Very good recipe I’ve already gotten request to make it again. Thanks for sharing
Good stuff quick and easy. I am not a vegan so I added heavy cream at the end. Really good
Hi! This looks delicious. I was wondering if I would be able to make it with just the vegetable broth, lemon, garlic, and chives, and not the potato, or is the potato needed? Thank you!
The potato thickens it up and makes it creamy. But if you are okay with a more brothy soup, I think it would still be delicious!
Easy! I had everything on hand since I grow green onions. I added Thai Sweet Chili Sauce and a dollop of coconut milk. Delicious!
I had overgrown spring onions in my garden! Glad 🙂 came across your recipe! We are dairy free here so this was a recipe I had to try! It came out great! I did put in 1/2 an avocado since I had one leftover from breakfast. Thank you so much!!
Just made this. It is very nice. The lemon juice really lifts it. The only alteration I made was throwing in some left over celery I had.
Wow, Fantastic, I don’t think I’ve ever made potato soup by sauteeing the potatoes first! What a difference it made! Those brown bits are so flavorful, I found this recipe by looking for something to do with my onion tops! I had soooo many luckily I was able to use them all, so none will go to waste, and hopefully it gets my onions to start bulbing. Haha. Thank you!
This recipe came out delicious!!! Great way to use farmstand green onions!!! Thank you for posting!!!