Arugula Parsnip Soup with Spring Onions Print 4 LikeDislike By Jessica Flanigan The first of the spring onions were at the co-op this week. If you are wondering what spring onions are, they are onions that are not yet mature. They are packed with sweet onion flavor and are absolutely wonderful grilled with salt and sprinkled in salads. The Splendid Table has a great article on spring onions worth reading that will help you find them at your farmers market or specialty market. You can also use green onions, ramps or leeks if you cannot find spring onions which will work great too. The daffodils are out and the severe drought we are having here in California was given some relief with three days of rain here in Northern California. When I see spring produce I start to think about what to cook. Baby arugula, also a spring heavy hitter seem to be waiting to be made into something great with spring onions. Cue Arugula Parsnip Soup with Spring Onions!I lightly steamed parsnips, oven roasted the spring onions, and added in washed baby arugula for this spring soup. I use a Blendtec blender for making all of my soups and sauces. It is a total workhorse and it will blend fibrous food like onions, leeks and asparagus like a charm. I consider it to be an essential kitchen tool for eating AIP. It is an investment, but totally worth it. It really creams all of my soups beautifully.You will love this light, creamy soup! Top it with grilled chicken, bacon or grilled scallops for a special treat.