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Cream of Spring Vegetable Soup

Cream of Spring Vegetable Soup
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Cream of Spring Vegetable Soup is a vibrant and delightful dish that perfectly embodies the essence of spring. Bursting with fresh vegetables like baby carrots, bok choy, and red potatoes, this creamy coconut milk soup is both comforting and nourishing. It’s an ideal option for busy weeknights or family gatherings, as it comes together in just 30 minutes. Serve it alone or pair it with crusty bread for a satisfying meal that everyone will love. This soup not only warms your soul but also provides essential nutrients, making it a wholesome choice for any occasion.

Ingredients

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  • 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
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Fresh chives or parsley for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant (about 4 minutes).
  2. Add the halved baby carrots and sliced red potatoes; stir for about 2 minutes to coat in the flavors.
  3. Pour in the vegetable broth and bring to a gentle simmer. Cook for 10–12 minutes until veggies are fork-tender.
  4. Incorporate the halved bok choy and simmer for another 5 minutes until wilted.
  5. Stir in the coconut milk, thyme, salt, and pepper; simmer gently for an additional 2–3 minutes.
  6. Ladle into bowls and garnish with fresh chives or parsley before serving.

Nutrition

Find it online: https://cookingwitheleanor.com/cream-of-spring-vegetable-soup/