To begin making the Spring Onion and Spaghetti Soup Recipe, we will first cook the spaghetti and cook until al-dente (soft, yet firm). Break the spaghetti into half while cooking, as we want small strips of it in the soup. Keep this aside.

Dissolved the corn starch or flour in 1/4 cup of water and keep aside.

Heat the oil in a heavy bottomed pan and add the white portion of spring onion along with the bell pepper Saute for a couple of minutes until the green capsicum is soft and tender and lightly roasted.

Next add in the green leaves of the spring onion. Add in the start water, and another 1/2 cup water and allow the stock to thicken. Once it thickens, turn off the heat. 

Finally add the sauteed onions along with stock, milk, salt and whole black pepper corns into the blender. Blend until smooth. 

Transfer the blended soup into the sauce pan, check the salt and spice levels and adjust to suit your taste. Adjust the consistency of the soup by adding more or less milk or water/stock.

Stir in the cooked spaghetti and simmer for a couple of minutes. Turn off the heat and the soup is now ready to be served.

Serve the Spring Onion and Spaghetti Soup for the warm winter night or even a healthy weeknight dinner with Whole Wheat Rosemary Focaccia Bread Recipe.