Croatian-inspired Spring Onion Soup

Ingredients

While the original Panamanian Sopa de cebollin focuses on the simplicity of spring onions, this Croatian-inspired version adds a depth of flavors by incorporating a variety of vegetables and aromatic herbs. The use of lemon juice adds a tangy twist to the soup, enhancing its overall taste profile. We alse have the original recipe for Sopa de cebollin, so you can check it out.

• 2 bunches of spring onions, chopped (about 4 cups) 2 bunches of spring onions, chopped (about 4 cups)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 potato, peeled and diced 1 potato, peeled and diced
• 4 cups vegetable broth (950ml) 4 cups vegetable broth (950ml)
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped spring onions and sauté until softened, about 5 minutes.
2. 2.
   Add the diced carrots, celery, garlic, and potato to the pot. Cook for another 5 minutes, stirring occasionally.
3. 3.
   Pour in the vegetable broth and add the bay leaf and dried thyme. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes or until the vegetables are tender.
4. 4.
   Remove the bay leaf from the soup. Using an immersion blender or a regular blender, puree the soup until smooth.
5. 5.
   Stir in the lemon juice and season with salt and pepper to taste.
6. 6.
   Serve the soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Spring onions — Make sure to thoroughly wash the spring onions before chopping them. Trim off any wilted or discolored parts and use the green and white parts of the onions for the soup.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or cashew cream to the soup before blending.
• Adjust the amount of lemon juice according to your taste preference. Add more for a tangier flavor or reduce it for a milder taste.
• Serve the soup with a side of crusty bread or croutons for added texture.

Serving advice

Serve the Croatian-inspired Spring Onion Soup as a light lunch or a starter before a main course. Accompany it with a slice of freshly baked bread or a side salad for a complete meal.

Presentation advice

Garnish the soup with a sprinkle of fresh parsley on top to add a pop of color. Serve it in individual bowls or in a large soup tureen for a family-style presentation.