Scallion Soup

I should have put a candle in it! Happy 1st birthday, Vegetarianized!

It's the one year anniversary of Vegetarianized! In celebration I made Scallion Soup - not exactly the dish you think about when you want to party, but still a nice, light spring soup. And the scallions are from my garden. I finally harvested all my scallions after nearly six months of growing over the winter. Some were as large as leeks! Enjoy the silly pictures of my excitement over the harvest and happy birthday Vegetarianized!

Tweet

Scallion Soup

Servings: 4

Time: 15 min active; about 80 minutes total

Price: ~$11.00 total; <$3.00 per serving

Nutrition (per serving):

Calories: 195.8

Protein: 7.6g

Fat: 5.0g

Saturated Fat: 0.7g

Carbohydrates: 34.4g

Fiber: 8.4g

Sodium: 1528.5mg

Cholesterol: 0mg

10 cups scallions, about 5 bunches, chopped

1 Tbsp EVOO

1 potato, sliced thinly

6 cups vegetable stock

1/2 cup soy milk

1/2 tsp SnP each

1. Reserve about 1/4 cup of chopped scallions for garnish. Heat EVOO over medium heat in a large pot. Add scallions and cook until softened, stirring frequently, about 20 minutes.

Fresh into the pot.

Cooked down.

2. Add potatoes and stock and bring to boil over medium-high heat.

Once the liquid comes to a boil, reduce heat to low, cover and simmer until potatoes start to fall apart, about 35-40 minutes.

3. Allow soup to cool slightly. Then puree in a food processor until smooth. Stir in soy milk and SnP. Adjust seasonings and serve hot or cold with reserved chopped scallions as a garnish.