Creamy potatoes and chopped spring onions soup

Ingredients

• 2 tablespoons Butter (Salted)

• 1 cup Spring Onion (Bulb & Greens) , chopped

• 5 cups Water , or vegetable broth

• 1 Potato (Aloo) , boiled & peeled

• Salt and Pepper , to taste

• Coriander (Dhania) Leaves , small bunch, freshly chopped or mint leaves

Directions

1. In a heavy-bottomed sauce pan, melt the butter and add the onions, along with salt and pepper to taste. Sauté for a few minutes, until the onions are softened, then add broth/water and bring the mixture to a boil. Reduce heat, cover, and allow to simmer for 10 minutes.

2. Puree the onion mixture, along with the boiled potato in a food processor or blender until smooth, then put the soup back in the pot, and bring the soup to a brisk boil.

3. Adjust the salt and pepper to suit your taste and garnish with coriander or mint leaves.

4. Serve the Potato and Spring Onion Soup for dinner on cold winter nights or even on a rainy day of monsoons.