Boil potatoes in a small pot. Add water just enough to cover them.

In a separate pot, add butter/olive oil and let it melt/heat over low heat.

Add chopped spring onions and onion. Stir continuously until all spring onions are cooked. Be careful not to burn them! This will take up to 10-15 minutes.

In case they start to stick, add a little bit of water.

When potatoes are boiled, add them to the pot where you cooked the scallions, water included.

Stir and add salt, pepper and ground coriander.

Remove from heat.

Using a vertical blender, start blending all veggies until the soup gets a creamy consistency.

If needed, add more water to reach the desired consistency.

Serve with fresh thyme and drizzle with olive oil.