Cream of Spring Vegetable Soup

Cream of Spring Vegetable Soup is a light yet satisfying bowl of seasonal comfort. Brimming with tender baby carrots, red potatoes, and bok choy, this creamy vegetable medley is gently infused with garlic, herbs, and a velvety swirl of coconut milk or cream. It’s a nourishing, plant-powered meal that blends cozy textures with the bright flavors of spring — perfect for a wholesome lunch or a simple, satisfying dinner.

Why You’ll Love This Recipe

This soup delivers a beautiful harmony between freshness and comfort, making it an ideal go-to for transitional spring days. Here’s why it deserves a spot in your weekly rotation:

• Full of vibrant seasonal vegetables
• Light and creamy without being heavy
• Naturally vegetarian and dairy-free (or adaptable)
• Quick to prepare — ready in just 30 minutes
• Great for meal prep or leftovers
• Comforting enough for cool spring evenings, yet fresh for sunny afternoons

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 tablespoon 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 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives or parsley, for garnish

Directions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and garlic, sautéing until fragrant and translucent, about 4 minutes.
3. Stir in the baby carrots and red potatoes. Cook for 2 minutes, coating the vegetables in the aromatic base.
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Simmer for 10–12 minutes, or until the potatoes and carrots are beginning to soften.
6. Add the halved bok choy and simmer for another 5 minutes, until wilted and tender.
7. Stir in the coconut milk (or cream), dried thyme, salt, and pepper. Simmer for an additional 2–3 minutes to blend the flavors.
8. Ladle the soup into bowls and garnish with chopped fresh chives or parsley. Serve hot.

Servings and timing

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Calories per Serving: 215 kcal

Variations

• Cream Swap: Use oat milk, almond milk, or dairy-based half-and-half for your preferred level of creaminess.
• Add Protein: Stir in white beans, chickpeas, or shredded rotisserie chicken for a more filling meal.
• Herb Up: Try fresh dill, tarragon, or basil for a different herbal note.
• Extra Greens: Toss in baby spinach or kale during the last few minutes of simmering.
• Spice It Up: Add a pinch of crushed red pepper flakes or a swirl of chili oil for heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently over medium heat on the stove, stirring occasionally. Add a splash of broth or cream if needed to loosen the texture.
This soup can be frozen for up to 1 month, though the bok choy may soften slightly upon reheating.

FAQs

Can I use full-size carrots instead of baby carrots?

Yes, simply peel and slice regular carrots into bite-sized pieces.

Is this soup vegan?

Yes, when made with coconut milk or another plant-based cream, the recipe is fully vegan.

Can I puree this soup?

You can partially blend it with an immersion blender for a creamier consistency while still keeping some chunks.

What if I can’t find bok choy?

Substitute with Napa cabbage, Swiss chard, or spinach.

Does coconut milk make the soup taste sweet?

No — unsweetened coconut milk adds creaminess without a strong coconut flavor or sweetness.

Can I make this soup in a slow cooker?

Yes. Add all ingredients except coconut milk and herbs to a slow cooker and cook on low for 6 hours. Stir in coconut milk before serving.

Is this soup gluten-free?

Yes, it contains no gluten ingredients, but always check labels if you’re using store-bought broth.

How do I prevent the coconut milk from curdling?

Avoid boiling after adding coconut milk. A gentle simmer is best for incorporating it smoothly.

What type of potatoes work best?

Red potatoes hold their shape well in soup. Yukon gold or fingerling potatoes are also great options.

What should I serve this with?

Try crusty bread, a spring salad, or a slice of quiche for a light yet satisfying meal.

Conclusion

Cream of Spring Vegetable Soup is a delicious way to celebrate the freshness of the season in a warm, comforting format. With its vibrant vegetables, velvety broth, and gentle herb infusion, it strikes a perfect balance between nourishing and cozy. Whether you’re eating lighter, meal prepping, or simply enjoying the best of spring produce, this soup is sure to satisfy with every spoonful.

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Cream of Spring Vegetable Soup

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This Cream of Spring Vegetable Soup is a cozy, plant-based comfort dish loaded with seasonal goodness like baby carrots, bok choy, and red potatoes in a light, herb-infused coconut milk broth. It’s creamy without being heavy, dairy-free, and perfect for spring lunches or light dinners.

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Soups / Plant-Based / Spring Recipes
• Method: Simmering
• Cuisine: Seasonal / Vegetarian
• Diet: Vegetarian

Ingredients

• 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

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Instructions

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 2–3 minutes to meld flavors.

6. Ladle into bowls and top with fresh chopped chives or parsley. Serve hot.

Notes

• For a smoother soup, use an immersion blender to lightly blend part of the broth after adding coconut milk.

• Use light cream if dairy is preferred over coconut milk.

• Add peas, leeks, or asparagus for extra spring flavor.

• Excellent with crusty sourdough or a side salad.