Vegan Spring Onion Soup
Super creamy, vegan spring onion soup. It's so delicious, gluten-free, nut-free and only 6 ingredients!
Servings: 4
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!