Creamy potatoes, tender greens, and a contact of white wine and lemon make this spring onion soup each soothing and refreshing. This comforting vegan soup is straightforward to make, and completely good for these chilly early spring days!
I like seeing my favourite spring veggies pop up at farmers’ markets throughout this time of yr, and because the climate continues to be chilly, I like utilizing these veggies to make soup! Vegan cream of asparagus soup, contemporary pea soup, and Thai carrot soup are a few of my most beloved early spring recipes. However this yr I’ve a brand new favourite: spring onion soup!
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Like most of my favourite spring greens, you may get spring onions yr spherical, when you look laborious sufficient. I can often discover them at my native Asian market. However domestically grown ones usually begin exhibiting up in my space round early April, and I at all times like to deal with myself to a bunch.
Should you’ve by no means had spring onions earlier than, you are most likely in for a shock. I used to at all times confuse them with scallions (also called inexperienced onions), however they don’t seem to be the identical factor. Spring onions are literally immature onions, which is why they’re usually harvested in spring. They’re fairly a bit sweeter than scallions. They’re additionally a lot, a lot milder than common previous yellow onions. This soup may be very totally different from, say, my vegan French onion soup, however no much less scrumptious!
Spring onion soup is creamy and vibrant, with a scrumptious mixture of candy and savory flavors. It is simply what you want on a cold day!
