Cream of Spring Vegetable Soup
A vibrant and nutritious soup bursting with fresh flavors of spring vegetables, offering a comforting and refreshing meal option.
Ingredients
Vegetable Base
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups baby carrots, halved
- 3 small red potatoes, thinly sliced
- 2 heads baby bok choy, halved
Liquid Ingredients
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk (or light cream) Use coconut milk for a vegan option
Seasonings
- 1 tsp dried thyme
- Salt and pepper to taste
Garnish
- Fresh chives or parsley, for garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft and fragrant, about 4 minutes.
- Add the halved baby carrots and sliced potatoes. Stir for 2 minutes to coat with flavor.
- Pour in vegetable broth and bring to a gentle simmer. Cook for 10–12 minutes, or until vegetables are just fork-tender.
- Add bok choy and simmer another 5 minutes until wilted and tender.
- Stir in coconut milk, thyme, salt, and pepper. Let it simmer gently for 2–3 minutes to meld flavors.
- Ladle into bowls and top with fresh chopped chives or parsley. Serve hot.
Notes
To store, allow the soup to cool completely before transferring it to an airtight container. It can last in the refrigerator for up to five days or freeze for up to three months. For added flavor, try sautéing additional spices like cumin or smoked paprika with onion and garlic.