Easy Green Onion Veggie Soup

Simple and easy. I sometimes use broccoli or asparagus and add some noodles instead of potatoes to make it nice and hearty.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Coat the bottom of a large pot with the olive oil and place it over medium heat. Allow the oil to heat up for a minute, then add the chopped green onions, celery, carrots. Cook the spring onions for about ten minutes, stirring occasionally, until they soften. Keep an eye on them and avoid letting them brown.

Step 2

Stir the garlic into the pot and cook it with the gree onions for about one minute, until the garlic starts to become fragrant.

Step 3

Stir in the broth and potatoes. Raise the heat to high and bring the broth to a boil. Lower the heat until the broth is cooking at a low simmer. Let the soup simmer for 12 to 15 minutes, stirring occasionally, just until the potatoes are fork tender. Add frozen peas

Step 4

Blend the soup until it is the consistency you like. I prefer mine fairly chunky. An immersion blender works best for this soup, because it will give you a lot of control and allow you to avoid overblending it. Alternatively, you can transfer it to a regular blender. Always be careful when blending hot liquids. Return the soup to the pot if you used a regular blender.

Step 5

Ladle into bowls and serve. Optionally, you can season with salt and pepper and/or garnish each bowl with a drizzle of olive oil, a sprinkle of fresh parsley, and/or some sliced fresh green onion.