Cream of Spring Vegetable Soup
Cream of Spring Vegetable Soup is a vibrant and nourishing dish that showcases the season’s freshest produce. This plant-based soup features a rich, herb-infused coconut milk broth that is both creamy and satisfying, making it perfect for a light lunch or dinner. Bursting with flavors from baby carrots, bok choy, and red potatoes, this delightful recipe not only warms your heart but also impresses guests at any gathering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 cups (4 servings)
- Category: Soup
- Method: Simmering
- Cuisine: Plant-based
Ingredients
Scale
- 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
- Fresh herbs (chives or parsley) for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until soft (about 4 minutes).
- Add the halved baby carrots and sliced potatoes; stir for 2 minutes.
- Pour in vegetable broth and bring to a simmer for 10–12 minutes until vegetables are fork-tender.
- Incorporate bok choy and simmer an additional 5 minutes until wilted.
- Stir in coconut milk, thyme, salt, and pepper; let simmer for another 2–3 minutes.
- Serve hot topped with fresh herbs.
Nutrition
- Serving Size: 1 cup (240ml)
- Calories: 180
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://zoloftsert.com/cream-of-spring-vegetable-soup/