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Cream of Spring Vegetable Soup

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A warm, velvety soup brimming with fresh spring vegetables, perfect for any meal.

Ingredients

Scale
  • 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
  • Fresh chives or parsley, for garnish

Instructions

  1. Sauté the olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent.
  2. Add minced garlic and sauté for another minute.
  3. Incorporate the halved baby carrots and sliced red potatoes. Stir well and cook for about 5 minutes.
  4. Pour in the vegetable broth and bring to a gentle boil. Then reduce heat to low, cover, and let simmer for 15-20 minutes.
  5. Stir in the halved bok choy and dried thyme, cooking for an additional 5 minutes.
  6. Blend the soup until smooth and creamy, transferring to a blender or using an immersion blender.
  7. Return the blended soup to the pot, stir in coconut milk, and adjust seasoning with salt and pepper.
  8. Serve the soup in bowls, garnished with fresh chives or parsley.

Notes

Pair with crusty bread or a fresh salad for a complete meal. This soup is versatile; feel free to add spices or proteins as desired.

Nutrition

Keywords: spring soup, vegetable soup, cozy soup, creamy soup, healthy recipe

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