Sue Bedford (MSc Nutritional Therapy)
Spring into spring with this warming fertility friendly spring onion soup. In addition to adding flavour to food, spring onions are also very nutritious and rich in essential vitamins and minerals. Spring onions, also referred to as scallions or green onions, are the most common item in Chinese cuisine. The spring onion’s white bulb and green leafy portion are both edible. It can be cooked as well as eaten raw and is milder than a typical onion. The vital vitamins A, C, B2, thymine, copper, phosphorus, magnesium, and potassium are abundant in them.
Onions also contain the flavonoid quercetin which has been shown to possess anti- inflammatory properties and are loaded with vitamin C which is a powerful antioxidant- important in protecting sperm and egg DNA from free radical damage.
Did you know eating onions could help increase the quantity and quality of sperm? Onions’ antioxidant content has an important impact on the health of sperm. According to a study by Khaki A and colleagues, rats given onion juice had significantly higher sperm concentrations, sperm counts, and numbers of viable and motile sperm than rats not given onion juice.
Spring Onion Soup (makes 4 portions)
25g butter
1 tbsp olive oil
700g spring onions, thinly sliced
pinch of salt and black pepper(optional)
2 garlic cloves, thinly sliced
2 tsp plain flour
2 organic beef or vegetable stock cubes
1-2 sprigs fresh cut thyme, plus extra to serve
125g Gruyère cheese, grated
Sourdough bread
How to make:
Melt the butter and olive oil together over medium heat in a large pan. For 10 minutes, cook the spring onions stirring frequently, until soft. Add the salt and pepper (optional). Turn down the heat to low and put a lid on the pan. Cook for 15 minutes while occasionally stirring.
Once the onions are very soft and caramelised, add the garlic and cook, uncovered, for an additional 10 to 12 minutes. Stir frequently to prevent them from catching.
Add the flour and mix well by stirring. The stock cubes and thyme sprigs should be prepared with 1 litre of hot water and added to the pan. After bringing to a boil, simmer for 30 minutes.
Set the grill to high heat. On both sides, toast a  slice of sourdough per person. Pour the soup into 4 bowls or dishes, and then top each with a slice of sourdough. Sprinkle with cheese, then cook for 1-2 minutes under a hot grill until the cheese is melted, bubbling, and golden.
To serve, garnish with a few fresh thyme leaves and freshly ground black pepper.
Want to read more?
Khaki A, Fathiazad F, Nouri M, Khaki AA, Khamenehi HJ, Hamadeh M. Evaluation of androgenic activity of allium cepa on spermatogenesis in the rat. Folia Morphol (Warsz). 2009 Feb;68(1):45-51. PubMed PMID: 19384830.
