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–+ servings

Cream of Spring Vegetable Soup

A comforting soup packed with vibrant spring vegetables in a luscious coconut milk broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 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
  • 4 cups vegetable broth
  • 1 cup unsweetened coconut milk or light cream
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • Salt to taste
  • Pepper to taste
  • Fresh chives or parsley for garnish

Method
 

  1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft and fragrant, about 4 minutes.
  2. Add the halved baby carrots and sliced potatoes. Stir for 2 minutes to coat with flavor.
  3. Pour in vegetable broth and bring to a gentle simmer. Cook for 10–12 minutes, or until vegetables are just fork-tender.
  4. Add bok choy and simmer another 5 minutes until wilted and tender.
  5. Stir in coconut milk, thyme, salt, and pepper. Let it simmer gently for an additional 2–3 minutes to meld flavors.
  6. Ladle into bowls and top with fresh chopped chives or parsley. Serve hot!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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