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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.

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

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.

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