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Spring onion soup with green oil

By: Pollyanna Coupland
Food producer, delicious.

Published: 3 Mar 24
Updated: 22 Mar 24

A seasonal twist on leek and potato, this spring onion soup has a fresher flavour. Show off by decorating it with a vibrant green oil and a crispy spring onion topping.

Scallops with ginger and spring onion oil also make an impressive starter.

Easy
March 2024

Test kitchen approved

Serves 2
Hands-on time 30 min

A seasonal twist on leek and potato, this spring onion soup has a fresher flavour. Show off by decorating it with a vibrant green oil and a crispy spring onion topping.

Scallops with ginger and spring onion oil also make an impressive starter.

Nutrition: Per serving

Calories: 390kcals
Fat: 26g (2.9g saturated)
Protein: 5.5g
Carbohydrates: 28g (8.3g sugars)
Fibre: 5.4g
Salt: 2g

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Ingredients

3 bunches spring onions
1 tbsp olive oil
3 garlic cloves, finely sliced
½ tsp mustard powder
1 medium potato, finely sliced
600ml vegetable stock
100ml vegetable oil, plus extra for frying
10g parsley
50ml milk (or more veg stock)
Squeeze lemon juice

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Method

Set aside 3 spring onions and slice the rest. Heat the olive oil in a pan and fry the sliced spring onions, garlic, a pinch of salt and the mustard for 5 minutes. Add the potato, cook for 4 minutes, stirring often, then pour in the stock and simmer for 20 minutes.
Meanwhile, halve the reserved spring onions. Roughly chop the green parts, then whizz in a small blender with 100ml veg oil until bright green. Pour into a sieve set over a small bowl and leave to drip through.
Shred the white parts into fine strands. Pour enough veg oil into a small pan to cover the base, heat until shimmering hot, then fry the spring onion whites until golden and crisp. Drain on kitchen paper and season with salt.

When the soup is ready, add the parsley, take off the heat and whizz with a stick blender until smooth, adding milk or stock to thin it out. Season to taste with salt, pepper and lemon juice. Serve with a drizzle of the green oil and the spring onion ‘hay’.