Description
This creamy spring onion soup is a healthy vegan comfort food made with fresh spring onions, potatoes, and spinach. Naturally dairy-free, gluten-free, and ready in just 45 minutes, it’s light, nourishing, and perfect for weeknight meals or meal prep.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound spring onions, chopped
- 3 garlic cloves, minced
- ½ cup dry white wine (or vegetable broth with vinegar)
- 4 cups vegetable broth
- 1 pound yellow potatoes, peeled and chopped
- 2 cups fresh baby spinach
- ¼ cup fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat and add the chopped spring onions. Cook gently for about 10 minutes until softened.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the white wine and simmer for about 4 minutes until reduced by half.
- Add vegetable broth and chopped potatoes. Bring to a boil, then simmer for 12–15 minutes until potatoes are fork-tender.
- Stir in spinach and parsley and cook for 1 minute until wilted.
- Blend the soup using an immersion blender until creamy and smooth.
- Stir in lemon juice and season with salt and pepper to taste.
- Serve hot with a drizzle of olive oil or fresh herbs.
Notes
Avoid browning the spring onions to keep the soup fresh and vibrant. Blend just until smooth to prevent a gummy texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 185
- Sugar: 5g
- Sodium: 785mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: spring onion soup, vegan soup, creamy vegan soup, healthy soup recipe, dairy-free soup