Want to cook something tasty and delicious with spring onion? Try out some easy and tempting spring onions soup recipes by browsing through this article.

Spring Onion Soup

Whether it is summertime, chilly winter, or fresh spring, you have every good reason to relish hot soups. And if you assumed preparing a delicious and nutritious soup to be one whole day’s task, reconsider your thoughts. In a matter of few minutes, you can serve your family with creamy, mouth-watering, and ultimately flavorsome soups. But if you wish to make the most scrumptious soup ever tasted, try your hand on spring onions, which are piquant, fresh, and invigorating. Apart from taste and aroma, spring onion soup is filled with immune-enhancing compounds that would give you a boost of good health. Just a handful of spring onions tossed with seasonings can give you an excuse to savor soup time and again. Given here are recipes for making spring onion soups. Steal one of them!
Spring Onion Soup Recipes
Basic Spring Onion Soup
  • 2 cups chopped Spring Onions
  • 1½ cups Chicken Stock
  • 2 tbsp extra-virgin Olive Oil
  • 2 cups Water
  • Salt (to taste)
  • Heat olive oil in large pot on medium-high heat.
  • Add spring onions and sauté until translucent, for about 6-7 minutes.
  • Pour in chicken stock and water. Flavor with salt and stir well.
  • Cook and bring to a boil. Simmer for 15 minutes.
  • Remove the pot from heat and set aside for sometime to cool.
  • Transfer the contents into a blender and process until smooth.
  • Ladle into soup bowls and drizzle some olive oil on top.
  • Serve warm, accompanied with crisp flat breads.
Creamy Spring Onion Soup
  • 4 tbsp Butter
  • 6 bunches Spring Onions (chopped)
  • Salt (to taste)
  • Freshly ground Black Pepper (to taste)
  • 5 cups Vegetable Broth
  • 2 cups small Mushrooms (sliced)
  • 1/3 cup heavy Cream
  • Melt butter in a heavy bottomed soup pot.
  • Add spring onions, salt, and pepper. Stir fry for few minutes, until the onions turn soft.
  • Pour vegetable broth and boil the mixture.
  • Reduce the heat to low and cover the pot. Simmer for 10 minutes.
  • Add 1 cup mushrooms and stir well.
  • Transfer the soup contents in a food processor and blend until smooth.
  • Pour back the pureed soup into the pot and set it on heat again.
  • Add remaining mushrooms and cream. Mix and cook till the mushrooms turn tender. Do not boil the soup.
  • Pour into bowls and serve warm.
Tomato And Spring Onion Soup
  • 10 Spring Onions (topped, tailed, and chopped)
  • 10 medium Tomatoes
  • 1 tbsp Oil
  • 2 tsp Worcestershire Sauce
  • 1 pint (600ml) Water
  • 4 tsp Vegetable Bouillon
  • 2 tsp Paprika
  • A pinch of Cayenne
  • 1 tsp Sugar (or to taste)
  • 4 tsp sun dried Tomato Paste
  • Salt and Pepper (to taste)
  • Mark the bottoms of the tomatoes with a cross and drop them into a large pan of boiling water for a minute.
  • Drain and rinse under cold water.
  • Peel the skins, de seed, and chop them coarsely.
  • Heat oil in a large stockpot and sauté spring onions.
  • Add tomatoes and cook for a while.
  • Stir in paprika, sun dried tomato paste, vegetable bouillon, water, cayenne, and Worcestershire sauce. Bring to a boil and simmer for 20 minutes.
  • Flavor with sugar as per your desire and stir, until completely dissolved.
  • Season with salt and pepper.
  • Puree the soup in a blender roughly and serve thereafter.
Carrot and Spring Onion Soup
  • 2lb Carrots (roughly chopped)
  • 12 Spring Onions (trimmed and chopped)
  • 1 small Potato (peeled and grated)
  • 4 cloves Garlic (peeled and roughly chopped)
  • 2 pints Vegetable Stock
  • 1 tsp Thyme
  • 1 tbsp Olive Oil
  • Heat olive oil in a large saucepan.
  • Add carrots, spring onions, garlic, and thyme. Stir well and cover the pan. Simmer on low heat for 10 minutes.
  • Add vegetable stock and bring the mixture to a boil. Simmer for another 5 minutes.
  • Remove from heat and transfer into a liquidizer. Blend into a smooth puree.
  • Once pureed, replace the mixture into the pan and add potatoes. Cook for further 10 minutes, allowing the potato to thicken the soup. Avoid boiling the soup since this will give the soup a burnt aroma.
  • Serve warm with crusty bread.
After learning the recipes, it’s time to savor sumptuous and appetizing spring onion soups! So what excuse are you planning for your next bowl of this tempting appetizer?

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