Creamy Spring Vegetable Soup to Brighten Your Day

This Creamy Spring Vegetable Soup is a nourishing, plant-based dish packed with vibrant seasonal vegetables.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 bowls

Course: Soup

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons olive oil or avocado oil
1 medium onion chopped
3 cloves garlic minced

For the Vegetables

2 cups baby carrots halved
2 cups red potatoes thinly sliced
2 cups baby bok choy chopped

For the Liquid and Creaminess

4 cups vegetable broth gluten-free
1 can unsweetened coconut milk or light cream

For Seasoning

1 teaspoon dried thyme or fresh thyme
salt to taste
pepper to taste
fresh chives or parsley for garnish

Equipment

Large pot

Method

Step-by-Step Instructions

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, stirring frequently for about 4 minutes until the onions are translucent and fragrant.
Incorporate halved baby carrots and thinly sliced red potatoes into the pot. Stir them gently for 2 minutes.
Pour in vegetable broth and bring to a gentle simmer. Cook uncovered for 10-12 minutes until the vegetables are fork-tender.
Add chopped baby bok choy to the pot. Stir gently and let it simmer for an additional 5 minutes.
Lower the heat and stir in coconut milk, dried thyme, salt, and pepper. Simmer gently for another 2-3 minutes.
Ladle soup into bowls, and garnish with freshly chopped chives or parsley. Serve hot.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 500mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 12000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Use the freshest seasonal vegetables for best flavor. Adjust seasoning to taste and blend for a creamier texture if desired.

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