Published: May 17, 2017
Spring onions are super. Not only are they packed full of goodness, their mild and sweet taste can add a much needed boost to your meals. Our soup is the perfect starter for that three course meal, or enjoy on its own as a fresh, light lunch.
1 bunch spring onions, rinsed and chopped. There should be roughly 4 or 4.5 cups of onion when chopped. Make sure you keep both the whites and the greens (reserve a few greens for garnish) 1 medium or large potato, peeled and chopped in small chunks 1 or 2 cloves of garlic, finely chopped ½ or 1 teaspoon Tamari ¼ teaspoon dry oregano 3 cups water 2 tablespoon olive oil Salt and black pepper
Prepare your ingredients – chop to your hearts content! Heat up the olive oil in a large pot. Add the garlic and fry for 10-12 seconds. Add the spring onions and saute for 4-5 minutes on a low flame. Add the chopped potatoes. Season with salt and pepper and stir well. Pour in the water and keep stirring. Cover the pot and simmer until the potatoes are cooked completely. Leave the soup to cool and then with a hand blender, mix the soup until smooth. Throw in the oregano and Tamari, bring back to the heat and simmer for 4-5 minutes. If the consistency appears too thick, feel free to add an additional ¼ cup water or veg stock, while simmering. Serve piping hot and garnish with left over spring onion.
No nutrional information.
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