Cream of Spring Vegetable Soup Recipe
A comforting and creamy soup that celebrates the freshness of spring vegetables. This Cream of Spring Vegetable Soup is a delightful blend of baby carrots, red potatoes, and baby bok choy in a flavorful coconut milk base.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetable Soup:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups baby carrots, halved
- 3 small red potatoes, thinly sliced
- 2 heads baby bok choy, halved
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk (or light cream)
- 1 tsp dried thyme
- Salt and pepper to taste
Garnish:
- Fresh chives or parsley, for garnish
Instructions
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft and fragrant, about 4 minutes.
- Cook Vegetables: Add halved baby carrots and sliced potatoes. Stir for 2 minutes to coat with flavor.
- Add Broth: Pour in vegetable broth and bring to a gentle simmer. Cook for 10–12 minutes, or until vegetables are just fork-tender.
- Simmer Bok Choy: Add bok choy and simmer another 5 minutes until wilted and tender.
- Season and Finish: Stir in coconut milk, thyme, salt, and pepper. Let it simmer gently for 2–3 minutes to meld flavors.
- Serve: Ladle into bowls and top with fresh chopped chives or parsley. Serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 9g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Cream of Spring Vegetable Soup, Spring Soup Recipe, Vegetable Coconut Milk Soup
