Five Lily Soup

Embrace the comforting flavors of Five Lily Soup, a rich and aromatic medley of five allium varieties—yellow onion, leeks, shallots, garlic, and scallions—that come together to create a harmonious blend of sweetness and depth. Perfectly balanced with fresh thyme, a hint of butter, and a gentle simmer in vegetable stock, this hearty soup offers a velvety finish with optional additions of potatoes for extra creaminess and a swirl of cream for indulgence. Garnished with vibrant chopped chives, this easy-to-make recipe is a celebration of simple ingredients elevated by thoughtful preparation. Ideal for cozy evenings or elegant entertaining, this allium-packed soup is a must-try for anyone seeking a warming, flavorful dish.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 large yellow onion
• 2 medium leeks (white and light green parts)
• 3 small shallots
• 5 whole garlic cloves
• 4 stalks scallions (green onions)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 6 cups vegetable stock
• 2 medium potatoes (optional, for a thicker texture)
• 1 teaspoon fresh thyme
• 1 whole bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup cream (optional, for serving)
• 2 tablespoons chopped chives (optional, for garnish)

Directions

Step 1

Peel and finely dice the yellow onion.

Step 2

Trim and rinse the leeks thoroughly to remove dirt, then slice into thin rings.

Step 3

Peel and thinly slice the shallots.

Step 4

Peel and mince the garlic cloves.

Step 5

Slice the scallions into 1-inch sections, keeping both the white and green parts.

Step 6

If using potatoes, peel and cut them into 1-inch chunks.

Step 7

In a large soup pot, melt the butter with the olive oil over medium heat.

Step 8

Add the onion, leeks, shallots, and garlic to the pot, and sauté for 8-10 minutes, stirring frequently, until softened and fragrant but not browned.

Step 9

Add the sliced scallions to the pot and cook for another 2 minutes.

Step 10

Pour in the vegetable stock and bring to a gentle simmer.

Step 11

If using potatoes, add them to the pot at this stage, along with the thyme and bay leaf.

Step 12

Season with salt and pepper, then cover the pot and let the soup simmer for 25-30 minutes, or until the potatoes (if added) are tender.

Step 13

Remove the bay leaf. If desired, use an immersion blender to purée part of the soup for a creamier consistency, leaving some chunks for texture.

Step 14

Taste and adjust seasoning with more salt or pepper if needed.

Step 15

To serve, optionally swirl in a splash of cream and garnish with chopped chives.

Nutrition Facts

Serving size	2269.4 grams (2269.4g)

Amount per serving	% Daily Value*
Calories	1572

Total Fat 72.20g	93%
Saturated Fat 31.60g	158%
Polyunsaturated Fat 6.30g
Cholesterol 133mg	44%
Sodium 5948mg	259%
Total Carbohydrate 204.40g	74%
Dietary Fiber 33.80g	121%
Total Sugars 46.90g
Protein 40.60g	81%

Vitamin D 5IU	23%
Calcium 452mg	35%
Iron 16mg	88%
Potassium 4854mg	103%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.9%

Protein: 10.0%

Carbs: 50.2%