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–+ servings
Cream of Spring Vegetable Soup

Cream of Spring Vegetable Soup for a Fresh, Cozy Meal

Cream of Spring Vegetable Soup is a nourishing embrace of seasonal ingredients that takes mere minutes to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Gluten-Free, Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can use vegetable oil for a neutral flavor.
  • 1 Onion Chopped; shallots can be used for a milder taste.
  • 2 Garlic Cloves Minced for even distribution.
  • 4 cups Vegetable Broth Ensure gluten-free if necessary.
For the Vegetables
  • 1 cup Baby Carrots Can substitute regular carrots, sliced.
  • 2 Red Potatoes Sliced; Yukon gold or fingerling potatoes are also good alternatives.
  • 2 cups Baby Bok Choy Halved; napa cabbage or Swiss chard can be used instead.
For Creaminess
  • 1 can Unsweetened Coconut Milk Or light cream for non-vegan option.
For Seasoning
  • 1 teaspoon Dried Thyme Fresh thyme can enhance the flavor.
  • Salt Adjust to taste.
  • Pepper Adjust to taste.
For Garnish
  • Fresh Chives or Parsley Can substitute with cilantro for different flavor profiles.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and 2 minced garlic cloves, sauté for about 4 minutes until translucent.
  2. Incorporate 1 cup of halved baby carrots and 2 sliced red potatoes. Stir and cook for another 2 minutes.
  3. Pour in 4 cups of vegetable broth and bring to a gentle simmer. Cook uncovered for 10-12 minutes until vegetables are fork-tender.
  4. Stir in 2 cups of halved baby bok choy and simmer for an additional 5 minutes until tender.
  5. Pour in 1 can of coconut milk and add 1 teaspoon of dried thyme, along with salt and pepper to taste. Simmer for 2-3 minutes.
  6. Ladle soup into bowls and garnish with fresh chives or parsley before serving.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gSodium: 800mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 6000IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Blend for creaminess using an immersion blender after adding coconut milk for a smoother texture. Adjust seasoning to taste at the end of cooking.

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