Spiced Spring Onion Soup

Spiced Spring Onion Soup

I have heard one too many people sneezing around me lately. I haven't caught a cold lately and people have suggested that could be down to my vegan lifestyle, but who knows? Either way, I am way too busy to take the risk of getting ill (the downside of being self-employed - don't work, don't make money).

I have created the ULTIMATE sniffles stopping soup recipe with a bit of a kick to it (or you can leave out the chilli-based ingredients if you're not big on too much spice).

One of my favourite soups is a classic 'French Onion' as this is very similar, with a touch of creaminess but jam packed with onions.

Original post: Instagram: @life_by_ms_lewis

The Recipe

Total Time - 30 mins including prep // Difficulty Level (1-5): 2 //Serves: 2-4 people depending on serving size


  1. 5 large/bulbous spring onions/green onions or 10 small (keep a little back for the end of cooking time)
  2. 3 small shallots
  3. 6 garlic cloves
  4. 1 teaspoon fenugreek powder
  5. 1 teaspoon celery salt
  6. 1/2 teaspoon turmeric
  7. Small handful of basil - chopped
  8. 1 tablespoon of 'Oatly' Cream - or coconut cream if you aren't able to find that
  9. 1/2 tablespoon of vegan butter
  10. 1/2 pint of water
  11. 1 vegetable stock cube
  12. A dash of apple cider vinegar
  13. Salt - as good quality as possible - I use Maldon Sea Salt Flakes
  14. Pepper

      1. Chop all of the ingredients; onions, shallots, garlic & basil
      2. Heat a saute pan or deep frying pan if you do not have this and add in your vegan butter
      3. Throw the garlic into the pan and heat gently on a medium heat in the butter
      4. When the garlic begins to brown add in the onions and begin to soften. If they become too dry add in a little more butter
      5. When the onions are soft add in the fenugreek, turmeric celery salt, salt and pepper
      6. Add in small amounts of water at a time, allowing this to reduce and thicken before topping up, once a nice sauce has began to develop add in your basil and stock cube and the rest of the water
      7. Add in the cream now and stir in well
      8. Turn the heat down low and allow to simmer gently for 5 minutes and then taste the soup. If it is too salty add in a little more of the cream if it is too thick add water. Season with more salt and pepper if you wish.
      9. At the end of cooking add in the last handful of spring onions and turn the heat off to allow the flavours to settle
      10. Once the soup has cooled slightly, taste it once more and add in more seasoning of choice as necessary
        During cooking time - frying the onions

      Serving Suggestions

      1. If you prefer, you can blend the ingredients and return to the pan to reheat for a smooth and thick soup
      2. Serve with good quality, fresh crusty bread and a small dish of vegan butter topped with salt flakes and pepper which will compliment the soup beautifully
      3. When the soup cools it will thicken, you can add more cream and or water later to make the soup go further
      4. Double the ingredients for more portions and freeze for up to 2 months in freezer bags for a quick and easy mid-week dinner with fresh crusty bread
      5. Top with seasonal veggies as in the picture above; I used grilled, sliced purple carrots, crispy fried red cabbage, grilled shallot quarters and a drizzle of quality extra virgin olive oil. Get creative!

      I would love to see your take on this recipe! Drop me an email or upload your efforts to social media and tag me for a shout out! Comment below to ask me a question or make a request!

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