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Best Creamy Spring Onion Soup Recipe

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.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 –6 servings
Course: Soup
Cuisine: Vegan
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Heat olive oil in a large pot over medium heat and add the chopped spring onions. Cook gently for about 10 minutes until softened.
  2. Add the minced garlic and sauté for 1 minute until fragrant.
  3. Pour in the white wine and simmer for about 4 minutes until reduced by half.
  4. Add vegetable broth and chopped potatoes. Bring to a boil, then simmer for 12–15 minutes until potatoes are fork-tender.
  5. Stir in spinach and parsley and cook for 1 minute until wilted.
  6. Blend the soup using an immersion blender until creamy and smooth.
  7. Stir in lemon juice and season with salt and pepper to taste.
  8. 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.