Step 1

Heat olive oil in a pot or saucepan. Add chopped garlic and sauté for 10 to 12 seconds on low heat.

Step 2

Add the chopped spring onions and sauté for 4 to 5 minutes stirring often on a low heat.

Step 3

Now add the chopped potatoes and stir to combine. Season with salt and pepper. Stir and mix again.

Step 4

Pour water or vegetable stock. Mix again. Cover the pan or pot on a low to medium heat and simmer till the potatoes are cooked completely and tender.

Step 5

Let the soup cool down a bit. With a hand blender, blend the soup to a smooth and fine consistency. The soup will appear thick now.

Step 6

Add soy sauce (optional), oregano and keep the soup to simmer on low to medium-low heat for 4 to 5 minutes on until hot.

Step 7

If the soup appears too thick, then you can add about ¼ to ⅓ cup water or veg stock, while simmering the soup.

Step 8

Serve Spring Onion Soup hot, as is or topped with some croutons or garnished with some spring onion greens or parsley or coriander leaves.