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Spring Onion and Potato Soup

You don't normally think of using them in this way but Spring Onion and Potato Soup is really surprisingly tasty and satisfying! I have used a pressure cooker here but you can make it in a normal pan or casserole if you cut the ingredients rather finer and simmer it for about half an hour.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 8 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 4 cloves garlic
  • 400 g spring onions
  • 700 g potatoes
  • salt & pepper
  • 750 ml vegetable stock
  • 1 Tbsp soy sauce
  • ½ tsp dry oregano
  • Garnish: Fresh herbs of your choice

Method
 

  1. Remove the roots and clean the spring onions, retaining as much of the green leaves as possible, then chop them quite finely. Peel the potatoes and cut into smallish chunks. Peel and chop the garlic.
  2. Heat the oil in the cooker over a medium heat then add the garlic. Stir to soften then lower the heat, add the spring onions and sauté for about 5 minutes.
  3. Put in the potatoes and stock, and bring to the boil. Cook under pressure for 8-10 minutes then cool under running water.
  4. Stir in the soy sauce & oregano, then use a hand held blender to mix to a smooth consistency. Simmer and stir in the open pan for another 5 minutes adding a little more stock if you prefer a thinner soup.
  5. Scatter some fresh herbs over each portion, if you wish, and serve with chunky bread.