This quick and easy spring onion soup is made with spring onion, chicken stock, olive oil, and salt.

Serves: 4

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients:

• 2 pounds spring onion, trimmed and thinly sliced
• 1 ¼ cups homemade chicken stock or store-bought low-sodium chicken stock
• 2 cups water
• 2 tablespoons extra virgin olive oil, plus more for drizzling over soup
• 2 ½ teaspoons coarse salt

Directions:

• In a large pot, heat oil over medium high heat.
• Add in spring onions and cook for 15 minutes or until translucent but not browned, stirring occasionally.
• Add in stock, water, and salt, bring it to a simmer. Cook for 15 minutes.
• Remove from heat and let it cool for 15 minutes and puree with an immersion blender until smooth.
• Equally divide the soup between 4 serving bowls, drizzle each bowl with some olive oil and serve.