This vibrant Spring Green Onion Soup is a celebration of fresh, garden-style flavors. Blending tender green onions, crisp celery, and earthy potatoes creates a silky, light-green broth that is both comforting and refreshing. The addition of fresh herbs like parsley, dill, and thyme adds an aromatic lift, while a hint of paprika and cayenne provides subtle warmth. Perfect for chilly spring evenings or as a light lunch, this vegan-friendly soup comes together quickly using simple pantry staples. It’s naturally gluten-free if using tamari and offers a nutritious, fiber-rich option that feels luxurious without being heavy. Ideal for meal prep, it keeps well in the fridge, making it a convenient choice for busy weeknights.
Spring Green Onion Soup
Description
This vibrant Spring Green Onion Soup is a celebration of fresh, garden-style flavors. Blending tender green onions, crisp celery, and earthy potatoes creates a silky, light-green broth that is both comforting and refreshing. The addition of fresh herbs like parsley, dill, and thyme adds an aromatic lift, while a hint of paprika and cayenne provides subtle warmth. Perfect for chilly spring evenings or as a light lunch, this vegan-friendly soup comes together quickly using simple pantry staples. It&# 226;ÂÂs naturally gluten-free if using tamari and offers a nutritious, fiber-rich option that feels luxurious without being heavy. Ideal for meal prep, it keeps well in the fridge, making it a convenient choice for busy weeknights.Ingredients
Directions
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Steam or boil the green onions and celery until just tender, about 5-7 minutes. Drain and set aside.
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In a large frying pan or pot, heat the oil over medium heat. Add the chopped green onions and sauté for 1-2 minutes until fragrant.
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Add the steamed celery, potatoes, cooked rice, bouillon cubes, tamari, parsley, sweetener, paprika, salt, dill, thyme, cayenne, sea kelp, and vegetable broth powder (if using) to the pan.
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Stir to combine all ingredients evenly in the pan.
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Transfer the mixture to a blender, filling it no more than halfway to allow steam to escape. Blend until smooth and creamy. Repeat with the remaining mixture if necessary.
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Pour the blended soup back into the pot. Simmer over medium-low heat for 15-25 minutes, stirring occasionally, until the flavors meld and the soup is heated through.
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Taste and adjust seasoning with more salt, cayenne, or sweetener if desired.
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Ladle the hot soup into bowls and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 184.8kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 14.4mg1%
- Total Carbohydrate 40.8g14%
- Dietary Fiber 5.3g22%
- Sugars 1.9g
- Protein 4.8g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This soup keeps well in an airtight container in the refrigerator for 3-6 days. Reheat gently on the stove, adding a splash of water if it thickens too much.
Substitutions: You can substitute the brown rice with quinoa or barley for a different texture. If you don't have tamari, regular soy sauce or miso paste works well. For a richer flavor, use vegetable stock instead of water.
Blending Tip: When blending hot soups, always remove the center cap of the blender lid and cover with a towel to allow steam to escape. Blend in batches to avoid overflow.
Variations: Add a dollop of vegan yogurt or a drizzle of olive oil on top for extra creaminess. Fresh chives make a nice garnish.
