Potato and Spring Onion Soup Recipe
A filling soup made with creamy potatoes and chopped spring onions
Potato and Spring Onion Soup Recipe is a delicious blend of green onions that have the taste of spring and when had as a soup it makes you feel refreshed. And it’s good to know that the spring onions also have lots of immune-enhancing compounds to boost our good health.
The Potato and Spring Onion Soup Recipe is a simple soup that is easy to make and light on the stomach too. You could also add a handful of sliced mushrooms to give it some character, while the green onions add plenty of springtime zing. Serve Potato and Spring Onion Soup Recipe along with Cheesy Bruschetta With Capsicum And Tomatoes Recipe and Lip Smacking Lemonade Cupcake Recipe.
If you are looking for more soup recipes, here are a few more
20 M
20 M
40 M
4 Servings
Ingredients
- 2 tablespoons Butter (Salted)
- 1 cup Spring Onion (Bulb & Greens) , chopped
- 5 cups Water , or vegetable broth
- 1 Potato (Aloo) , boiled & peeled
- Salt and Pepper , to taste
- Coriander (Dhania) Leaves , small bunch, freshly chopped or mint leaves
How to make Potato and Spring Onion Soup Recipe
To begin making the Potato and Spring Onion Soup Recipe, we will first cook the spring onions.
In a heavy-bottomed sauce pan, melt the butter and add the onions, along with salt and pepper to taste. Saute for a few minutes, until the onions are softened, then add broth/water and bring the mixture to a boil. Reduce heat, cover, and allow to simmer for 10 minutes.
Puree the onion mixture, along with the boiled potato in a food processor or blender until smooth, then put the soup back in the pot, and bring the soup to a brisk boil.
Adjust the salt and pepper to suit your taste and garnish with coriander or mint leaves.
Serve the Potato and Spring Onion Soup along with with Cheesy Bruschetta With Capsicum And Tomatoes Recipe and Lip Smacking Lemonade Cupcake Recipefor dinner on cold winter nights or even on a rainy day of monsoons.
Note: adjust the consistency of the soup by adding little less or more of the stock/ water. I personally like the soups to be on the thinner side and hence add a more stock.
