Serves 3-4 as a starter
680g Spring Onion (roughly chopped)
15ml Olive Oil
1 Vegetable Stock Cube
A pinch of salt
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
Allow the pan to cool for 15-20
minutes, then blitz the contents
with a stick blender until the soup