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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!
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Scallion Soup
April 19, 2009
30 min or less active, gluten-free, soup, spring, vegan
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!Information
Servings: 4
Time: 15 minutes active; about 80 minutes total
Price: About $11.00 total; $3.00 per serving
Nutrition (per serving):
Calories: 195.8
Protein: 7.6g
Fat: 0.7g
Saturated fat: 0.7g
Carbohydrates: 34.4g
Fiber: 8.4g
Sodium: 1528.5mg
Cholesterol: 0mg
High In:
Good Source:
Low In:
Ingredients
- 1 Tbsp EVOO
- 1 Tbsp fresh thyme, chopped
- 10 cups scallions, about 5 bunches, chopped (reserved 1/4 cup for garnish)
- 1 potato, cubed
- 6 cups vegetable stock
- 1/2 cup milk
- 1/2 tsp SnP each
Preparation
- Heat EVOO over medium heat in a large pot. Add thyme and scallions, and cook until softened, stirring frequently, about 10 minutes.
- 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 30 minutes.
- Allow soup to cool slightly. Then puree in a food processor or with a hand blender until smooth. Stir in milk and SnP. Adjust seasonings and serve hot or cold with reserved chopped scallions as a garnish.
