Spring Green Onion Soup

This vegan green onion soup gets its body from potatoes instead of cream, making it naturally dairy-free while still feeling rich and satisfying. Two full bunches of spring onions give it that vibrant, pale green color and a fresh, mild allium flavor that’s gentler than a traditional onion soup.

The technique is a two-step process. First, the green onions and celery get steamed until tender, then the onions hit a hot pan with oil and seasonings for a quick sauté. Blending everything together with the cooked potatoes and water creates that silky, smooth consistency. The simmering time afterward is what brings it all together, softening any remaining bite from the onions and letting the dill, thyme, paprika, and parsley meld into a cohesive flavor.

The tamari and sea kelp add an umami backbone that keeps this from tasting like a simple puréed vegetable. It’s a small detail, but it makes the difference between a watery green soup and one with real depth.

Kitchen Tips

• Use the dark green tops of the onions too. That’s where most of the color comes from. Trim only the very tips and roots.
• Blend in batches and be careful with hot liquid. Fill the blender no more than halfway and hold the lid down with a towel. Hot soup expands and can blow the lid off.
• The potato-to-liquid ratio controls thickness. For a thinner soup, use 3 cups cooked rice instead of potatoes, as the recipe suggests.
• This soup improves over a couple of days. The flavors deepen in the fridge, making it a good candidate for meal prep.

Variations

• Leek and green onion: Replace half the green onions with sliced leeks for a more complex, sweeter allium flavor.
• Coconut cream finish: Stir in 2 tablespoons coconut cream before serving for added richness while keeping it vegan.