A creamy, thick, vibrant and flavorful- Spring onion soup

A classic recipe from Thai cuisine, the Indian spring onion soup has a very unique mouth-feel and appetising flavour. The unique mouth-feel comes out of a combination.

This soup is extremely hearty, making it perfect for dinner. It's also light enough to serve in smaller servings for lunch or as a starter. It's also really simple to prepare!

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for drizzling

• 2 pounds spring onions (or yellow onions), trimmed and thinly sliced

• 21/2 teaspoons coarse salt

• 11/4 cups homemade or low-sodium store-bought chicken stock

• 2 cups water

• 8 pieces crisp flatbread, for serving

Steps to make

1. In a big pot, heat the oil over medium-high heat. Add onions, and cook, stirring occasionally, until the onions are translucent but not brown, about 15 minutes.

2. Stir the salt, stock, and water in a mixing bowl. Bring to a simmer, and cook for 15 minutes.

3. Remove from the heat and set aside for 20 minutes to cool. In a blender, purée the soup in batches, starting on low and then rising to high speed until it is smooth.

4. Serve the soup in bowls, drizzled with oil and flatbread on the side.