I felt inspired to re-create a traditional soup with the organically grown scallions i collected at the local market. The oniony flavor of this soup is surprisingly delicate. Instead of using the method of cream, i replaced it with a non-GMO verified nut milk to add character and nutrition. The lovely Fingerling potatoes and depth and body while the fresh lemon and ginger brightens and complements the flavors well together. This simple soup is easy to make, nutritious and a pleasure to eat.

 

Did you know, this simple scallion has so many health benefits?! First of all, they are low in calories, they have more dietary fiber than their fellow allium members of the family, also very high in vitamin A, K and C, high in anti-oxidants and plentiful in B- complex vitamins such as copper, iron, manganese, and calcium.

 

For best selection and storage, make sure you buy clean, uniform, firm, crispy stalks about pencil thin and green colored tubules. Avoid those with withered, yellow, discolored dry tops. Once at home, wash in cold water, gently pat them dry with a paper towel and store in the refrigerator in a perforated plastic bag. It should keep for up to a week or 10 days. Scallions are widely utilized in salads, stews, soup, pancakes, souffles, fritters and so much more. Go ahead and experiment with these good for you onions.

 

 

 

SERVES: 4-6

 

INGREDIENTS:

2 tbsp olive oil

2 cups scallions, chopped

1 1/2 cups Fingerling potatoes, peeled and chopped

2 1/2 cups vegetable stock, certified organic

1 1/4 cups almond milk, non-GMO verified (silk)

1 tsp ground ginger

2 tbsp lemon juice, fresh

sea salt, to taste

black pepper, to taste

for garnish, chopped scallions or fresh chives

 

INSTRUCTIONS:

In a 5 quart stock pot, melt the olive oil in the pan. Add the scallions, cover, and cook over very low heat; for about 10 minutes, or until soft.

Add the potatoes and stock to the mixture and bring to a boil. Cover again and simmer over med-low heat for about 30 minutes. Let it cool slightly.

Puree the soup in a blender or food processor.

If serving the soup hot, pour it back into the pot. Add the nut milk, ginger and season with salt and pepper. Reheat slowly, stirring occasionally. Add in the lemon juice at this time.

If plan on serving cold, pour into a bowl. Sir in the nut milk, lemon juice, ginger and sea salt and pepper. Cover the bowl and let chill for at least one hour.

Sprinkle with the chopped scallions or chives before serving.

 

 

NUTRITIONAL VALUE: (4 serving) calories 187; total fat 14g; sodium 47mg; potassium 462mg; total carbohydrates 14.7g; dietary fiber 3.4g; sugars 3g; protein 3g; vitamin A 10%; calcium 5%; vitamin C 41% and iron 9%.

 

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