Description
A vibrant celebration of spring vegetables in a creamy, comforting soup.
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
- Heat olive oil in a large pot over medium heat until shimmering.
- Add the chopped onion and minced garlic, stirring until softened and fragrant, about 4 minutes.
- Toss in the halved baby carrots and sliced red potatoes, stirring well to coat them in the oil and sauté for an additional 2 minutes.
- Add the vegetable broth, bringing it to a gentle simmer, and cook for 10–12 minutes until fork-tender.
- Stir in the halved baby bok choy and simmer for another 5 minutes.
- Gently stir in the coconut milk, thyme, salt, and pepper. Simmer for an additional 2–3 minutes.
- Ladle the soup into bowls and garnish with chives or parsley. Serve hot.
Notes
This soup stores well in the fridge for 3-4 days, or can be frozen for up to 3 months. Use an Instant Pot for a quicker method.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: soup, spring, vegetables, creamy, healthy, comfort food