Super creamy, vegan spring onion soup. It's so delicious, gluten-free, nut-free and only 6 ingredients!
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!