Spring Onions have arrived at the market, and with them the promise of warm weather and sun filled days ahead. Once a year, I will indulge and purchase a few to make my last soup of the season, before we head into summer.
Spring Onions are sold in bundles like this one with the greens attached. You can see that the young bulbs have not yet developed their dry, papery skins. When you get home, you might be inclined to chop off the greens and discard them. Don’t! They are incredibly aromatic and will add a nice, savory kick to your soup stock.
This recipe is vegetarian, but you could add meat if you like. Beans would also be a great addition!
- 3 spring onions sliced and quartered, greens reserved
- 4 carrots, sliced into half moons
- 4 celery stalks, sliced
- 3 garlic cloves, minced
- 14 oz. can diced tomatoes
- salt and pepper to taste
- 1 tsp. thyme
- 1/2 tsp. sage
- 1/2 tsp. turmeric
- 8 oz. gluten free pasta
Remove the greens from the onions, wash them and place in a stock pot. Add water to cover. You can also throw in the tops of your celery stalks if you like, they too are aromatic and will add more flavor to the base of the soup.
After a 45 minute simmer, the greens have given up all of their goodness and can be removed and discarded.
Next slice and quarter the onion bulbs and add them to the pot along with the carrots, celery and garlic. You should have about 6 cups total veggies.
Season with salt and pepper to taste and add the sage, thyme and turmeric. Stir in the canned tomatoes with their juices. Simmer 1 hour.
When the soup is ready, add the uncooked gluten free pasta directly into the pot. It will absorb liquid as it cooks and thicken the broth nicely. Simmer 5 more minutes or until the pasta is cooked through. A garnish of chives and it’s ready to serve.
Simple ingredients, with a vibrant burst of spring flavor.
Notes ♪♫ I used Veneziane gluten free Ditalini in this recipe. Finding gluten free soup pasta is always a challenge, but luckily this brand is available to me locally. If you can’t find it, don’t hesitate to improvise with larger gluten free pasta shapes like elbows or shells. You can even use broken lasagna noodles in a pinch!