Description
A comforting and vibrant soup that celebrates the flavors of spring with fresh vegetables and a creamy coconut base.
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
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh chives or parsley, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until soft and fragrant, about 4 minutes.
- Add the halved baby carrots and thinly sliced red potatoes. Stir for about 2 minutes to coat them in oil.
- Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cook for 10–12 minutes until the vegetables are fork-tender.
- Introduce the halved bok choy into the pot, simmering for another 5 minutes until tender.
- Stir in the coconut milk, thyme, salt, and pepper, simmering gently for an additional 2–3 minutes.
- Ladle the soup into bowls and garnish each with chopped chives or parsley before serving.
Notes
For a smoky flavor, consider roasting the vegetables beforehand, or add a squeeze of fresh lemon juice just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: spring soup, vegetable soup, creamy soup, healthy soup, vegetarian recipe