Do you struggle with ideas for dinner that are both quick and easy?
What about healthy and budget-friendly?
When I talk to friends about recipes, quick and easy is the theme that continues coming up. I totally get it: I’m busy and so are you! I have a goal to keep healthy meals on my table, but to be honest, quick and easy frequently take priority over something healthy.
That’s why I consider it a real WIN when I make a recipe that I can whip out easily, and is healthy too!
AND it’s budget-friendly? This recipe is a keeper.
This Green Onion Soup is crazy healthy, super cheap, and DELICIOUS.
I don’t count calories and strongly believe in making sure my body has enough, and enough good food that’s full of nutrients. But I’m also all about balance. If I know I’m going to be at events without healthy options, I try to cook something really nutritious and healthy to balance out the weekend.
My theory? If I drink my coffee black, I can have extra cookies.
Makes sense, right?
Maybe. It works for me.
Anyway, this Green Onion Soup is one of my go-to meals to balance out my menu.
When it comes to easy cooking, this soup is a breeze.
History
This soup is based on a traditional French soup that's used as a base for other soups.
Typically, it has green onions and a russet potato.
I've altered it to make it a little healthier, and a little more filling!
I add a yellow onion in too, because there are very few recipes an onion won't make better!
I also substitute cauliflower instead of a potato. Is it a game-changing difference? Probably not. But when I have friends watching carbs, it reduces the carb count from 32.33g to 10.6g for the whole recipe and cuts the calories down a bit too. I also love that the cauliflower doesn't overpower the onion in any way - leaving green onions as the star of the show.
How it’s made
Start off by dicing an onion, and your green onions. I used about 11 stems for this recipe, but it definitely depends on how large your onions are.
Saute with 1 tablespoon of olive oil, and make sure to watch it carefully, these do burn pretty quickly.
Next, I add the chopped cauliflower. If you want to go really easy, you can substitute mashed potatoes or mashed cauliflower for fresh. I’ve used leftover mashed potatoes and mash cauliflower in place of cauliflower to clean out my fridge and speed up the process, and it tastes just as good!
Add in your broth, pepper, and salt, and let the cauliflower simmer on medium for 15 minutes.
For the broth, I usually use chicken bouillion for this recipe, unless I have chicken broth on hand. Both options taste delicious! Another fun variation is to use vegetable broth, and keep the recipe vegetarian!
Once the cauliflower is tender to a fork, simply blend, and you’re ready to roll. I love using my immersion blender, mostly because I hate washing the real blender out.
However, it’s honestly just as easy to use an actual blender with the recipe. Blend 2 cups at a time, just be careful since it's HOT.
