The reason I love winter is the fact that It makes me crave for hot things and that means more soup in my Kitchen. It so happened on our visit this time to the farm we scooped a handful of spring onions and guess what it disappeared into our tummies in the form of delicious creamy spring onion soup and for all my soup-maniacs out there, here is the recipe.
Ingredients:
1 cup of chopped spring onion bulbs
2 tbsp of milk cream
1 cup of finely chopped spring onion leaves
2 tbsp olive oil
3 garlic cloves crushed
1 cup of moringa leaves (if available, else substitute with spinach)
1/2 cup of chopped carrot
salt as needed
pepper as needed
1 tbsp of chopped coriander
6 cups of water
Method:
Get the stock bubbling first, take a deep pan. Heat 1 tbsp of olive oil. Flavour it with garlic.
Saute till the raw smell is released. Now add the carrots, spring onion leaves, moringa leaves/spinach and mix well.
Don't let them brown. Pour the water and add a little salt. Pop a lid and allow it to simmer for 20-25 minutes.
In the meantime, fry the chopped spring onions in olive oil until translucent. Puree it with milk cream.
Your vegetable stock should be done by now, strain it and mix the puree to it. It should be nice and creamy.
Add pepper and salt as per taste. Garnish with coriander and serve with breadsticks.
Ingredients:
1 cup of chopped spring onion bulbs
2 tbsp of milk cream
1 cup of finely chopped spring onion leaves
2 tbsp olive oil
3 garlic cloves crushed
1 cup of moringa leaves (if available, else substitute with spinach)
1/2 cup of chopped carrot
salt as needed
pepper as needed
1 tbsp of chopped coriander
6 cups of water
Method:
Get the stock bubbling first, take a deep pan. Heat 1 tbsp of olive oil. Flavour it with garlic.
Saute till the raw smell is released. Now add the carrots, spring onion leaves, moringa leaves/spinach and mix well.
Don't let them brown. Pour the water and add a little salt. Pop a lid and allow it to simmer for 20-25 minutes.
In the meantime, fry the chopped spring onions in olive oil until translucent. Puree it with milk cream.
Your vegetable stock should be done by now, strain it and mix the puree to it. It should be nice and creamy.
Add pepper and salt as per taste. Garnish with coriander and serve with breadsticks.