Serves 3-4 as a starter
Ingredients
680g Spring Onion (roughly chopped)
15ml Olive Oil
1 Vegetable Stock Cube
225ml water
A pinch of salt
Method
Heat the oil in a large pan and add the spring onions. Cook for about 15 minutes, stirring occasionally.
Add the water, stock cube and salt. Bring to the boil and simmer for 15 minutes.
Allow the pan to cool for 15-20 minutes, then blitz the contents with a stick blender until the soup is smooth.
