35+ Healthy Spring Onion Soup Recipes for Every Taste and Occasion

Spring onions, with their mild and slightly sweet flavor, have a unique way of brightening up any dish, and soups are no exception.

Whether you’re looking for a light and refreshing starter or a hearty, filling meal, spring onion soups are incredibly versatile and can be adapted to suit a variety of tastes.

From classic broths to creamy purees, the possibilities are endless. In this article, we’ve compiled over 35 mouth-watering spring onion soup recipes that are perfect for any season.

Each recipe brings out the delicate, oniony flavor of spring onions in different ways, paired with complementary ingredients to create delicious, nutritious soups.

So grab your apron and a bunch of fresh spring onions and let’s dive into the world of soup-making!

35+ Healthy Spring Onion Soup Recipes for Every Taste and Occasion

Spring onion soups are the perfect blend of simplicity and flavor, providing a quick, healthy, and satisfying meal for any occasion.

With over 35 recipes to choose from, you’re sure to find a few that will become new favorites.

Whether you prefer a light broth, a creamy concoction, or something a bit more adventurous, spring onions offer endless possibilities to explore.

These recipes showcase the versatility of this humble ingredient, allowing you to get creative and make something special each time.

So go ahead, start experimenting, and enjoy the fresh, aromatic flavors of spring onion soups in your kitchen!

Classic Spring Onion Soup

A light and fragrant soup that combines the fresh flavor of spring onions with the richness of broth, creating a comforting bowl of warmth. This classic spring onion soup is simple to make and perfect for a quick lunch or dinner. With a subtle depth from the onions, it’s a versatile dish that can be served as a starter or main.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 4 cups spring onions, chopped (white and green parts)
• 3 cups vegetable or chicken broth
• 1 potato, peeled and diced
• 1 teaspoon garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the spring onions and garlic, and cook for another 2 minutes, stirring occasionally.
3. Pour in the broth and add the diced potato. Bring the soup to a boil, then reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
4. Season with salt and pepper to taste.
5. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. Return to the heat for a few more minutes if needed, then ladle into bowls.
7. Garnish with fresh parsley before serving, if desired.

This classic spring onion soup is the perfect choice for those seeking a simple yet flavorful dish. The sweetness of the spring onions, combined with the creamy texture, offers a satisfying and cozy experience. Its versatility also allows you to customize the soup by adding other ingredients like herbs or a dash of cream for extra richness. A bowl of this soup provides both comfort and nourishment, making it an ideal meal for spring evenings.

Spring Onion and Coconut Milk Soup

A unique and creamy twist on traditional spring onion soup, this version incorporates coconut milk for added richness and a hint of sweetness. The coconut milk balances out the sharpness of the spring onions, while the broth creates a creamy base perfect for dipping crusty bread.

Ingredients:

• 2 tablespoons coconut oil
• 1 large onion, finely chopped
• 5 cups spring onions, chopped (including the green tops)
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 teaspoon ginger, grated
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until softened, about 5-6 minutes.
2. Stir in the spring onions and ginger, cooking for an additional 3 minutes.
3. Add the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
4. Stir in the coconut milk, then simmer for another 5 minutes to combine the flavors.
5. Season with salt, pepper, and lime juice to taste.
6. Use an immersion blender or regular blender to puree the soup until smooth and creamy.
7. Pour into bowls and garnish with fresh cilantro, if desired.

This spring onion and coconut milk soup is an exotic take on the classic. The coconut milk adds a luscious creaminess and sweetness that contrasts beautifully with the sharp spring onions, resulting in a deeply satisfying dish. With the addition of lime and ginger, the soup has a delightful zing, making it a refreshing yet comforting meal. It’s perfect for those looking for a hearty soup with a tropical flair, and its smooth texture makes every spoonful a treat.

Spicy Spring Onion Soup with Ginger and Chili

For those who enjoy a bit of heat, this spicy spring onion soup brings a bold flavor profile with fresh ginger and chili peppers. The combination of the fragrant spring onions, ginger’s zing, and the fiery chili makes for a memorable soup that warms you from the inside out. It’s ideal for chilly days when you’re craving something with a kick.

Ingredients:

• 1 tablespoon sesame oil
• 1 large onion, finely chopped
• 6 cups spring onions, chopped
• 1-inch piece of ginger, grated
• 2 red chilies, finely chopped (adjust to taste)
• 4 cups chicken or vegetable broth
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• Salt and pepper to taste
• 1 tablespoon sesame seeds for garnish (optional)
• Sliced green onions for garnish (optional)

Instructions:

1. In a large pot, heat the sesame oil over medium heat. Add the chopped onion and sauté for about 4 minutes, until softened.
2. Add the spring onions, grated ginger, and chopped chilies. Cook for another 3-4 minutes, allowing the flavors to meld.
3. Pour in the broth and bring to a boil. Reduce the heat and simmer for 10-12 minutes.
4. Stir in the soy sauce and rice vinegar, adjusting the seasoning with salt and pepper to taste.
5. Blend the soup using an immersion blender or regular blender until smooth, leaving some texture if desired.
6. Ladle the soup into bowls and garnish with sesame seeds and sliced green onions.

The spicy spring onion soup with ginger and chili offers an exciting contrast of flavors, perfect for those who love a bit of spice. The fresh ginger and chilies create a zesty and bold base that complements the sweetness of the spring onions, making each spoonful a delicious adventure. This soup not only warms you up, but it also provides a satisfying balance of flavors, with a savory depth from the broth and a kick from the chili. Serve it with a side of crusty bread to make it a complete, heartwarming meal.

Creamy Spring Onion Soup with Parmesan

This creamy spring onion soup with Parmesan is a decadent twist on a simple spring vegetable. The richness of cream and the nutty Parmesan cheese elevate the natural sweetness of the spring onions, making this soup an indulgent treat for any occasion. Perfect for a cozy dinner, it pairs wonderfully with a crusty baguette.

Ingredients:

• 1 tablespoon butter
• 1 large onion, chopped
• 5 cups spring onions, chopped
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and slightly golden.
2. Add the spring onions and cook for another 3 minutes, stirring occasionally.
3. Pour in the broth and bring to a simmer. Cook for about 15 minutes, until the spring onions are tender.
4. Stir in the heavy cream and Parmesan cheese. Simmer for an additional 5 minutes, allowing the cheese to melt and the soup to thicken.
5. Use an immersion blender or a regular blender to puree the soup until smooth and creamy.
6. Season with salt and pepper to taste.
7. Ladle into bowls and garnish with fresh thyme, if desired.

This creamy spring onion soup is an elegant and rich variation of the classic, with the added depth of Parmesan cheese creating a satisfying and indulgent flavor. The smooth texture, complemented by the subtle nuttiness of the cheese, makes it feel like a luxurious meal. It’s perfect for a special dinner or a treat-yourself moment. Pair it with toasted bread for a fulfilling, warming meal that can be enjoyed year-round.

Spring Onion and Leek Soup

The combination of spring onions and leeks in this soup creates a deliciously savory flavor, with the earthy undertones of the leeks balancing out the bright, sharp notes of the spring onions. It’s a wonderfully comforting soup that feels both fresh and hearty, ideal for serving at family gatherings or for a light dinner on a chilly night.

Ingredients:

• 1 tablespoon olive oil
• 1 large leek, cleaned and sliced
• 1 medium onion, chopped
• 4 cups spring onions, chopped
• 4 cups vegetable or chicken broth
• 1 potato, peeled and diced
• 1 teaspoon thyme leaves
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the sliced leek and chopped onion, cooking for about 5 minutes until softened.
2. Stir in the spring onions, potato, and thyme, and cook for another 2 minutes.
3. Pour in the broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes or until the potatoes are tender.
4. Season with salt and pepper, adjusting to taste.
5. Use an immersion blender or regular blender to blend the soup to your desired consistency—smooth or with some chunks for texture.
6. Ladle the soup into bowls and garnish with fresh parsley if desired.

The spring onion and leek soup is a flavorful and heartwarming dish that showcases the complementary nature of these two vegetables. The mild, oniony flavor of the leeks balances the more vibrant spring onions, creating a harmonious taste that feels fresh yet satisfying. With the added creaminess from the potatoes, this soup offers a cozy, comforting meal that works beautifully as an appetizer or a main course. Garnish with fresh herbs for extra flavor and color.

Roasted Spring Onion Soup with Garlic

This roasted spring onion soup with garlic brings a deeper, caramelized flavor to the table. Roasting the spring onions enhances their natural sweetness, while the garlic adds a savory richness. This is a comforting, roasted variation that’s perfect for those who enjoy more complex flavors and enjoy experimenting with the natural sweetness of vegetables.

Ingredients:

• 2 tablespoons olive oil
• 6 cups spring onions, chopped
• 1 head garlic, halved
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 teaspoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, drizzle olive oil over the chopped spring onions and garlic halves. Roast for 20-25 minutes, until the onions are tender and slightly browned.
3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the roasted spring onions and garlic (squeeze out the garlic from the skins), and cook for an additional 2 minutes.
5. Pour in the broth and bring to a boil. Reduce the heat and simmer for 10-15 minutes to allow the flavors to blend.
6. Stir in balsamic vinegar, then season with salt and pepper to taste.
7. Puree the soup using an immersion blender or regular blender until smooth and creamy.
8. Ladle into bowls and garnish with fresh basil or parsley.

Roasting the spring onions and garlic before incorporating them into the soup adds an extraordinary depth of flavor, bringing out the natural sweetness of the onions while infusing the soup with a subtle smokiness. The balsamic vinegar introduces a touch of tang, balancing the richness of the roasted vegetables. This roasted spring onion soup with garlic is ideal for those who appreciate more savory, complex flavors in their soups, and it offers a unique spin on traditional spring onion soup that’s both comforting and satisfying.

Spring Onion Soup with Brown Butter and Sage

This rich and flavorful spring onion soup is elevated by the nutty essence of brown butter and the aromatic fragrance of fresh sage. The combination of these ingredients with the mild sweetness of spring onions creates a deeply comforting soup, perfect for enjoying during cooler months or as a satisfying first course at a dinner party.

Ingredients:

• 2 tablespoons butter
• 6 cups spring onions, chopped (white and green parts)
• 1 medium onion, chopped
• 3 cups vegetable or chicken broth
• 1 tablespoon fresh sage leaves, finely chopped
• 1 teaspoon thyme leaves
• Salt and pepper to taste
• 1 tablespoon olive oil
• Crusty bread for serving (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Continue cooking the butter, stirring constantly, until it turns golden brown and releases a nutty aroma (about 5 minutes).
2. Add the chopped spring onions and onion to the brown butter, sautéing for about 5 minutes, until the onions are softened and slightly caramelized.
3. Stir in the vegetable broth, thyme, and chopped sage. Bring the soup to a simmer and cook for about 15 minutes to allow the flavors to meld together.
4. Season with salt and pepper to taste.
5. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. Ladle into bowls and drizzle with olive oil for a finishing touch. Serve with a side of crusty bread for dipping.

The richness of brown butter and the herbaceous note of sage bring a beautiful depth to this spring onion soup, making it an indulgent and flavorful choice. The creamy texture and slight sweetness of the spring onions are perfectly complemented by the nutty undertones of the browned butter, creating a harmonious balance of flavors. This soup is ideal for special occasions or for when you want to add a touch of elegance to a simple dish. Serve it with warm bread for a complete, comforting meal.

Spicy Spring Onion Soup with Miso and Tofu

For those craving a spicy, umami-packed soup, this spring onion and miso soup with tofu offers a bold flavor profile. The miso paste gives the soup a deep umami base, while the spring onions and tofu add freshness and texture. The chili provides a kick of heat that balances the richness of the miso broth, making it perfect for a light yet satisfying meal.

Ingredients:

• 1 tablespoon sesame oil
• 1 medium onion, chopped
• 5 cups spring onions, chopped
• 2 tablespoons miso paste
• 1 teaspoon grated ginger
• 3 cups vegetable broth
• 1 tablespoon soy sauce
• 1-2 fresh red chilies, chopped (adjust to taste)
• 1 block firm tofu, drained and cubed
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Stir in the spring onions, grated ginger, and chopped chilies. Cook for an additional 3 minutes.
3. Add the miso paste and soy sauce, stirring to combine. Pour in the vegetable broth and bring to a simmer.
4. Cook for 10 minutes to allow the flavors to meld.
5. Add the cubed tofu and simmer for another 5-7 minutes, just to heat the tofu through.
6. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh cilantro if desired.

This spicy spring onion soup with miso and tofu is a vibrant and flavorful dish that offers a satisfying blend of heat and umami. The miso paste brings richness, while the tofu adds texture and protein, making the soup more filling. The fresh spring onions offer a mild sweetness, creating a balanced contrast with the chili’s spice. This soup is perfect for anyone craving a light yet bold meal that’s both comforting and packed with nutrients. Serve it with a side of rice or noodles for a heartier meal.

Spring Onion and Spinach Soup

This healthy and refreshing spring onion and spinach soup is a vibrant green dish that packs a punch of nutrients. The natural sweetness of the spring onions pairs beautifully with the earthy spinach, and the broth brings everything together for a light yet satisfying soup. It’s perfect for a detox meal or as a flavorful side dish.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 5 cups spring onions, chopped
• 4 cups fresh spinach, chopped
• 3 cups vegetable broth
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, until softened.
2. Stir in the spring onions and cook for an additional 2-3 minutes.
3. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for about 10 minutes.
4. Stir in the chopped spinach and cook until wilted, about 3 minutes.
5. Season with salt, pepper, and lemon juice to taste.
6. Use an immersion blender or regular blender to puree the soup until smooth.
7. Ladle into bowls and garnish with fresh basil or parsley for a burst of color and freshness.

This spring onion and spinach soup is a light yet flavorful dish that’s perfect for those looking for a nutritious, fresh meal. The spring onions provide a subtle sweetness, while the spinach adds a robust, earthy flavor. The addition of lemon juice brightens the soup, giving it a refreshing, zesty finish. Whether enjoyed as a main or a side, this vibrant green soup is packed with vitamins and is perfect for boosting your energy and overall well-being. It’s a simple, healthy option for a quick, nourishing meal.

Spring Onion Soup with Lemon and Dill

This refreshing spring onion soup with lemon and dill brings a bright and tangy twist to a classic dish. The citrusy flavor of lemon and the fragrant dill perfectly complement the natural sweetness of the spring onions, creating a delicate yet flavorful soup. It’s a light, vibrant option for a summer appetizer or a healthy lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 5 cups spring onions, chopped
• 4 cups vegetable or chicken broth
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• Fresh dill sprigs for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the spring onions and cook for another 2-3 minutes, allowing them to release their fragrance.
3. Pour in the broth and bring to a boil. Reduce heat and simmer for 10-12 minutes.
4. Add the lemon zest, lemon juice, and fresh dill to the pot. Stir well to combine.
5. Season with salt and pepper to taste.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Ladle into bowls and garnish with fresh dill sprigs if desired.

This spring onion soup with lemon and dill offers a beautifully balanced combination of sweetness, brightness, and freshness. The lemon adds a zesty, citrusy punch, while the dill gives the soup a fragrant, herbaceous note that complements the mild flavor of the spring onions. It’s a perfect dish for a light, rejuvenating meal during the warmer months. This soup works wonderfully as a starter or paired with a fresh salad for a satisfying, healthy lunch.

Roasted Spring Onion and Cauliflower Soup

The earthy flavor of roasted cauliflower combined with the sweetness of roasted spring onions creates a deeply comforting and flavorful soup. This roasted spring onion and cauliflower soup is velvety smooth with a slight smokiness from the roasting process. It’s an excellent choice for a wholesome, filling meal that can be enjoyed all year round.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 6 cups spring onions, chopped
• 1 small cauliflower head, broken into florets
• 4 cups vegetable broth
• 1/2 cup coconut milk (optional for creaminess)
• Salt and pepper to taste
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the cauliflower florets and spring onions with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until the vegetables are tender and lightly browned.
3. In a large pot, sauté the chopped onion over medium heat for 5 minutes until softened.
4. Add the roasted spring onions and cauliflower to the pot, stirring to combine.
5. Pour in the vegetable broth and bring to a simmer. Cook for an additional 10 minutes.
6. Use an immersion blender or regular blender to puree the soup until smooth.
7. Stir in coconut milk for a creamy texture, if desired.
8. Season with salt and pepper to taste.
9. Ladle into bowls and garnish with fresh thyme.

This roasted spring onion and cauliflower soup is a hearty and satisfying dish that brings out the natural sweetness of the vegetables through roasting. The creamy texture, enriched by coconut milk, makes it feel indulgent, while the depth of flavor from the roasted onions and cauliflower creates a comforting, warming experience. It’s an excellent choice for a nourishing dinner and pairs beautifully with a side of crusty bread. The added thyme garnish brings a fragrant touch that rounds out the dish perfectly.

Spicy Spring Onion and Carrot Soup

For those who enjoy a little heat in their soups, this spicy spring onion and carrot soup offers a delightful kick. The sweetness of the carrots complements the sharpness of the spring onions, while a dash of chili flakes adds warmth to the dish. It’s a colorful, flavorful soup that will leave your taste buds tingling, making it an exciting and healthy option for a weeknight meal.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cups spring onions, chopped
• 3 large carrots, peeled and sliced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili flakes (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
2. Stir in the spring onions, carrots, ground cumin, and chili flakes. Cook for 3-4 minutes, allowing the flavors to meld.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 15 minutes, until the carrots are tender.
4. Season with salt and pepper to taste.
5. Use an immersion blender or regular blender to puree the soup until smooth and creamy.
6. Ladle the soup into bowls and garnish with fresh cilantro for an added burst of flavor.

This spicy spring onion and carrot soup is a flavorful and invigorating dish with the perfect balance of heat and sweetness. The chili flakes bring warmth and a slight kick, which is beautifully balanced by the natural sweetness of the carrots and the mild onion flavor. The cumin adds a touch of earthiness, enhancing the soup’s depth. This vibrant, spicy soup is perfect for those who enjoy bold flavors, and it can easily be customized by adjusting the level of spice to suit your preference. Serve with a side of crunchy bread to make it a complete and satisfying meal.

Creamy Spring Onion Soup with Potato

This creamy spring onion soup with potato is a hearty, comforting dish that blends the earthy flavor of potatoes with the delicate sweetness of spring onions. The smooth texture, achieved through blending, makes it a perfect choice for a satisfying meal, whether as a light lunch or a starter to a larger dinner. The richness from the potatoes creates a filling soup without the need for cream, making it a healthy alternative.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 6 cups spring onions, chopped
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Stir in the chopped spring onions and potatoes. Cook for an additional 5 minutes.
3. Pour in the vegetable broth and add the thyme. Bring the soup to a boil, then reduce the heat and simmer for about 15-20 minutes, until the potatoes are tender.
4. Season with salt and pepper to taste.
5. Use an immersion blender or regular blender to puree the soup until smooth and creamy.
6. Ladle the soup into bowls and garnish with fresh chives if desired.

This creamy spring onion soup with potato is a wonderfully comforting and smooth dish. The potatoes add a natural creaminess, making the soup rich without needing heavy cream. The spring onions provide a mild, sweet flavor that enhances the overall lightness of the dish. Perfect for a chilly day or as a starting course, this soup is both nutritious and filling, offering a comforting balance of flavors. Serve with a slice of warm bread for a complete meal.

Spring Onion Soup with Bacon and Cheddar

If you’re looking for a soup that combines savory richness with a smoky edge, this spring onion soup with bacon and cheddar is the perfect choice. The crispy bacon adds crunch and a smoky flavor, while the sharp cheddar cheese brings a rich, savory depth to the dish. This soup is indulgent, satisfying, and ideal for a cozy meal.

Ingredients:

• 4 slices of bacon, chopped
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 6 cups spring onions, chopped
• 4 cups chicken broth
• 1 teaspoon dried rosemary
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• Chopped green onions for garnish (optional)

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
2. Add olive oil to the pot with the bacon fat. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the spring onions and cook for another 5 minutes.
4. Pour in the chicken broth and add rosemary. Bring the soup to a boil, then reduce heat and simmer for 15 minutes.
5. Season with salt and pepper to taste.
6. Ladle the soup into bowls and top with crispy bacon and shredded cheddar cheese.
7. Garnish with chopped green onions if desired.

This spring onion soup with bacon and cheddar is an indulgent, comforting dish that offers a delightful combination of flavors. The smoky, crispy bacon enhances the sweet and mild flavor of the spring onions, while the melted cheddar cheese adds richness and creaminess. This soup is perfect for those craving something hearty and filling with a savory twist. It’s ideal for a casual dinner or to serve guests as a warming appetizer. A slice of toasted bread pairs perfectly with this rich, cheesy soup.

Spring Onion and Cucumber Soup

This light and refreshing spring onion and cucumber soup is a fantastic option for a summer meal or as a chilled appetizer. The cool, crisp cucumber pairs beautifully with the mild sweetness of the spring onions, creating a vibrant, hydrating dish. Served chilled or at room temperature, it’s perfect for hot weather or whenever you want a fresh, healthy option.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 6 cups spring onions, chopped
• 2 medium cucumbers, peeled and chopped
• 4 cups vegetable broth
• 1 tablespoon white wine vinegar
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh mint or basil for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
2. Stir in the spring onions and cook for another 2-3 minutes.
3. Add the chopped cucumbers, vegetable broth, white wine vinegar, and cumin. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Season with salt and pepper to taste.
5. Allow the soup to cool slightly, then use an immersion blender or regular blender to puree the soup until smooth.
6. Chill the soup in the refrigerator for at least 1 hour before serving.
7. Ladle the soup into bowls and garnish with fresh mint or basil.

This spring onion and cucumber soup is a wonderfully refreshing dish, perfect for a light lunch or appetizer during the warmer months. The cool cucumbers and mild, sweet spring onions make for a crisp and hydrating combination, while the cumin and vinegar add a touch of depth. Chilled, it’s a perfect palate cleanser or a starter for a summer meal. Fresh herbs like mint or basil elevate the flavor even further, adding a burst of freshness to the soup. It’s a nutritious and rejuvenating option for anyone looking for a light yet satisfying soup.

Spicy Spring Onion and Tomato Soup

This spicy spring onion and tomato soup is a vibrant and flavorful dish, combining the tangy sweetness of tomatoes with the kick of chili. The spring onions add a subtle yet aromatic depth to the soup, making it a unique and satisfying choice for those who love bold, spiced flavors. Whether served hot or at room temperature, it’s a versatile soup that brings warmth and excitement to your meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 6 cups spring onions, chopped
• 4 large ripe tomatoes, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes (or more for extra spice)
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
2. Stir in the spring onions and cook for an additional 3-4 minutes, allowing them to soften and release their flavor.
3. Add the chopped tomatoes to the pot and cook for 5 minutes, letting them break down slightly.
4. Pour in the vegetable broth and bring the soup to a boil.
5. Add cumin, chili flakes, salt, and pepper. Reduce heat and simmer for 10 minutes.
6. Use an immersion blender or regular blender to puree the soup until smooth.
7. Taste and adjust seasoning as needed.
8. Serve the soup in bowls and garnish with fresh cilantro or parsley.

This spicy spring onion and tomato soup offers a perfect balance of sweetness, spice, and freshness. The tomatoes provide a tangy base, while the spring onions bring an aromatic richness that complements the heat from the chili flakes. This soup is ideal for those who love a little kick in their meals, and the addition of fresh herbs like cilantro or parsley gives it a refreshing lift. It’s an excellent dish to serve on a cool evening or as a flavorful starter to a meal.

Spring Onion and Sweet Potato Soup

This spring onion and sweet potato soup is a comforting, hearty dish that brings together the natural sweetness of the potatoes with the mild flavor of spring onions. The soft texture of the sweet potatoes makes the soup velvety, while the spring onions add a gentle hint of sharpness. This healthy and satisfying soup is perfect for a chilly day and pairs wonderfully with warm bread.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 6 cups spring onions, chopped
• 2 medium sweet potatoes, peeled and diced
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened.
2. Add the spring onions and cook for another 3-4 minutes, stirring occasionally.
3. Stir in the diced sweet potatoes and cook for an additional 5 minutes.
4. Pour in the vegetable broth and bring the soup to a boil. Reduce heat and simmer for 15-20 minutes, until the sweet potatoes are tender.
5. Add ground cinnamon, salt, and pepper to taste.
6. Use an immersion blender or regular blender to puree the soup until smooth.
7. Ladle the soup into bowls and garnish with fresh parsley, if desired.

This spring onion and sweet potato soup is the perfect balance of sweetness and savory flavors. The natural sweetness of the potatoes blends beautifully with the mild, oniony flavor of the spring onions, creating a rich, velvety texture. A hint of cinnamon adds a touch of warmth, making it especially comforting. This soup is ideal for a cozy lunch or dinner and works wonderfully paired with a side of crusty bread. It’s a satisfying, nourishing dish that’s perfect for the cooler months.

Spring Onion and Pea Soup

This spring onion and pea soup is a light yet flavorful dish, perfect for spring and summer. The sweetness of the peas complements the mild, aromatic spring onions, while the vibrant green color makes it visually appealing. It’s a refreshing, healthy choice for anyone looking for a bright, vegetable-packed soup that’s quick to prepare and full of natural flavors.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 6 cups spring onions, chopped
• 2 cups frozen peas (or fresh, if available)
• 4 cups vegetable broth
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh mint for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the spring onions to the pot and cook for another 2-3 minutes.
3. Stir in the peas and vegetable broth. Bring the soup to a boil, then reduce heat and simmer for 10 minutes, until the peas are tender.
4. Season with salt, pepper, and lemon juice.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Taste and adjust the seasoning as needed.
7. Serve in bowls and garnish with fresh mint, if desired.

This spring onion and pea soup is the epitome of light, fresh flavors. The sweetness of the peas and the gentle heat from the spring onions create a harmonious blend, while the addition of lemon juice adds a refreshing zest to the dish. The mint garnish elevates the soup with a burst of freshness. It’s a fantastic option for a healthy, vibrant lunch or appetizer and is easy to make with just a few ingredients. The beautiful green color and delicate flavors make it a perfect choice for spring and early summer meals.

Spring Onion and Mushroom Soup

This spring onion and mushroom soup is a savory, umami-rich dish that combines the earthiness of mushrooms with the mild sweetness of spring onions. The two ingredients create a comforting soup with a depth of flavor that will leave you feeling nourished and satisfied. It’s an easy-to-make, vegetarian option that can be served as a light lunch or a delicious starter.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 6 cups spring onions, chopped
• 2 cups mushrooms, sliced
• 4 cups vegetable broth
• 1 teaspoon soy sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Add the spring onions and mushrooms, and cook for another 5-7 minutes, stirring occasionally, until the mushrooms begin to soften.
3. Pour in the vegetable broth, soy sauce, and dried thyme. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
4. Season with salt and pepper to taste.
5. Use an immersion blender or regular blender to puree the soup until smooth (optional for a creamy texture).
6. Serve the soup in bowls and garnish with fresh parsley, if desired.

This spring onion and mushroom soup is a perfect combination of savory flavors and hearty textures. The mushrooms add a rich, earthy depth to the soup, while the spring onions contribute a mild, slightly sweet flavor that balances the dish. With a touch of soy sauce and thyme, this soup feels robust and comforting, ideal for a cozy dinner. It’s a simple yet satisfying option for mushroom lovers and anyone seeking a flavorful, easy-to-make soup.

Spring Onion and Cauliflower Soup

This spring onion and cauliflower soup offers a light yet hearty experience, combining the creamy texture of cauliflower with the delicate oniony flavor of spring onions. It’s a great way to enjoy the nutritional benefits of cauliflower in a simple, delicious way. This soup is perfect for a healthy meal, offering a balance of flavors that make it both comforting and satisfying.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 6 cups spring onions, chopped
• 1 medium cauliflower, broken into florets
• 4 cups vegetable broth
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the spring onions and cook for another 3-4 minutes.
3. Stir in the cauliflower florets and cook for an additional 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and add ground turmeric. Bring the soup to a boil, then reduce the heat and simmer for 20 minutes, until the cauliflower is tender.
5. Season with salt and pepper to taste.
6. Use an immersion blender or regular blender to puree the soup until smooth and creamy.
7. Serve in bowls and garnish with fresh cilantro, if desired.

This spring onion and cauliflower soup is a creamy and comforting option that highlights the mild, savory flavors of spring onions and cauliflower. The cauliflower blends into a smooth, velvety base, while the spring onions add a light sweetness and aromatic quality. A dash of turmeric enhances the color and provides an earthy warmth. This soup is great for anyone looking for a healthy, low-calorie dish that doesn’t compromise on flavor, making it a perfect addition to your weekly meal rotation.

Spring Onion and Lentil Soup

Packed with protein and fiber, this spring onion and lentil soup is a filling and nutritious option that provides both warmth and comfort. The earthy lentils pair wonderfully with the mild sweetness of spring onions, creating a hearty yet light dish. This soup is perfect for those looking for a healthy and satisfying vegetarian meal that’s easy to make and full of flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 6 cups spring onions, chopped
• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
2. Add the spring onions and cook for another 3-4 minutes.
3. Stir in the lentils and cook for an additional 2-3 minutes.
4. Pour in the vegetable broth, ground cumin, and smoked paprika. Bring the soup to a boil.
5. Reduce the heat and simmer for 30 minutes, or until the lentils are tender.
6. Season with salt, pepper, and a splash of fresh lemon juice if desired.
7. Serve the soup in bowls and enjoy a nutritious, hearty meal.

This spring onion and lentil soup is a wonderfully filling dish that’s perfect for a healthy lunch or dinner. The lentils add a substantial texture and protein-packed element, while the spring onions contribute a sweet and aromatic flavor. The spices, especially the cumin and paprika, bring an earthy depth to the soup. This dish is ideal for vegetarians, offering a satisfying meal that’s easy to prepare and full of wholesome ingredients. It’s a great way to nourish your body without compromising on flavor.

Note: More recipes are coming soon!