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Spring Green Onion Soup

Spring Green Onion Soup recipe image
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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 184.8
Dietary: Vegetarian
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;€™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.
Ingredients
  • 4 cups Potatoes, chopped
  • 1 cup packed cooked brown rice or other cooked whole grain
  • 1.5 cups Celery, chopped (about 4 stalks)
  • 2 bunches Green onions, chopped (about 15-18 stalks, yielding 2.5 cups)
  • 2 tbsp Natural oil (up to 3 tbsp)
  • 2 each Vegetable bouillon cubes
  • 3 tsp Tamari soy sauce (up to 4 tsp, or miso)
  • 3 tsp Fresh parsley, chopped (up to 4 tsp)
  • 1 tsp Liquid sweetener (up to 2 tsp, to balance flavors)
  • 1.5 tsp Paprika
  • 1 tsp Sea salt
  • 1 tsp Dill weed
  • 1 tsp Thyme
  • several dashes Cayenne pepper
  • several dashes Sea kelp
  • 0.5 tsp Vegetable broth powder (optional)
  • 2.5 cups Water or vegetable stock
Directions
  1. 1
    Steam or boil the green onions and celery until just tender, about 5-7 minutes. Drain and set aside.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Stir to combine all ingredients evenly in the pan.
  5. 5
    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.
  6. 6
    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.
  7. 7
    Taste and adjust seasoning with more salt, cayenne, or sweetener if desired.
  8. 8
    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.

Keywords: spring onion, celery, potato, green soup, vegan soup, healthy soup, herb soup, comfort food, quick dinner, meal prep, blended soup, vegetarian, gluten free option, spring recipe, light meal, homemade soup
Read it online: https://www.chefs-mate.com/recipe/spring-green-onion-soup-2/