Creamy potatoes, tender greens, and a touch of white wine and lemon make this spring onion soup both soothing and refreshing. This comforting vegan soup is easy to make, and absolutely perfect for those chilly early spring days!
I love seeing my favorite spring veggies pop up at farmers’ markets during this time of year, and since the weather is still chilly, I love using those veggies to make soup! Vegan cream of asparagus soup, fresh pea soup, and Thai carrot soup are some of my most beloved early spring recipes. But this year I have a new favorite: spring onion soup!
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Like most of my favorite spring vegetables, you can get spring onions year round, if you look hard enough. I can usually find them at my local Asian market. But locally grown ones generally start showing up in my area around early April, and I always love to treat myself to a bunch.
If you’ve never had spring onions before, you’re probably in for a surprise. I used to always confuse them with scallions (also known as green onions), but they’re not the same thing. Spring onions are actually immature onions, which is why they’re typically harvested in spring. They’re quite a bit sweeter than scallions. They’re also much, much milder than regular old yellow onions. This soup is very different from, say, my vegan French onion soup, but no less delicious!
Spring onion soup is creamy and vibrant, with a delicious mix of sweet and savory flavors. It’s just what you need on a chilly day!
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