Hearty Creamy Spring Onion SoupVeg

1

Clean the fresh spring onions thoroughly, then finely chop them. Keep the white bulb sections and the green leafy sections separated.

2

In a pot or traditional clay vessel, melt one tablespoon of butter over medium heat.

3

Add the chopped white parts of the spring onions to the melted butter and sauté them for a few minutes until fragrant.

4

Incorporate the chopped green parts of the onions into the pot and continue to cook the mixture for another 2 to 3 minutes.

5

Pour in 2 to 3 cups of water and bring the mixture to a boil. Allow it to cook so the flavors meld together.

6

Add the salt, a pinch of black salt, roasted cumin powder, black pepper powder, and red chili powder. Stir everything well.

7

In a small, separate bowl, mix one tablespoon of cornflour (or alternatively, मैदा/all-purpose flour) with a little water. Stir until you have a smooth paste with no lumps.

8

Slowly pour the cornflour slurry into the boiling soup while stirring constantly to ensure a smooth, thickened consistency.

9

Add one tablespoon of fresh lemon juice to the soup and mix well. Let it simmer for a short moment.

10

Once thickened and flavorful, remove from heat, pour into a serving bowl, and enjoy hot.