why make this recipe
Cream of Spring Vegetable Soup is a fantastic dish that celebrates the vibrant flavors of spring. It is hearty, yet light, making it perfect for any time of year. This soup is packed with fresh, nutritious veggies, making it both delicious and good for you. It is also simple to make and can be served as a starter or a main dish.
how to make Cream of Spring Vegetable Soup
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
Directions:
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft and fragrant, about 4 minutes.
- Add the halved baby carrots and sliced potatoes. Stir for 2 minutes to coat with flavor.
- Pour in vegetable broth and bring to a gentle simmer. Cook for 10–12 minutes, or until vegetables are just fork-tender.
- Add bok choy and simmer another 5 minutes until wilted and tender.
- Stir in coconut milk, thyme, salt, and pepper. Let it simmer gently for 2–3 minutes to meld flavors.
- Ladle into bowls and top with fresh chopped chives or parsley. Serve hot.
how to serve Cream of Spring Vegetable Soup
You can serve Cream of Spring Vegetable Soup hot, garnished with fresh chives or parsley. It pairs beautifully with crusty bread or a light salad. This soup makes a great starter for lunch or dinner, or you can enjoy it as a filling main dish.
how to store Cream of Spring Vegetable Soup
If you have leftovers, let the soup cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup in freezer-safe containers for up to 3 months.
tips to make Cream of Spring Vegetable Soup
- Make sure to chop the vegetables into similar sizes for even cooking.
- For extra flavor, feel free to add spices like curry powder or a pinch of red pepper flakes if you like some heat.
- If you want a creamier texture, you can blend the soup with an immersion blender after adding the coconut milk.
variation
You can easily customize this soup by adding other spring vegetables like asparagus, peas, or zucchini. For a non-vegan option, you can replace the coconut milk with regular cream.
FAQs
1. Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables. Just make sure to adjust the cooking time, as frozen vegetables may take less time to cook.
2. Is there a way to make this soup thicker?
Yes, you can blend part of the soup using an immersion blender, or you can add a potato or some cooked white beans to thicken it.
3. Can I make this soup in advance?
Absolutely! This soup tastes even better the next day. Make it in advance, cool it down, and store it in the refrigerator for later.
Enjoy your delicious Cream of Spring Vegetable Soup!
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Cream of Spring Vegetable Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A light and hearty soup that celebrates the vibrant flavors of spring with fresh and nutritious vegetables.
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
- In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft and fragrant, about 4 minutes.
- Add the halved baby carrots and sliced potatoes. Stir for 2 minutes to coat with flavor.
- Pour in vegetable broth and bring to a gentle simmer. Cook for 10–12 minutes, or until vegetables are just fork-tender.
- Add bok choy and simmer another 5 minutes until wilted and tender.
- Stir in coconut milk, thyme, salt, and pepper. Let it simmer gently for 2–3 minutes to meld flavors.
- Ladle into bowls and top with fresh chopped chives or parsley. Serve hot.
Notes
For extra flavor, add spices like curry powder or red pepper flakes. For a creamier texture, blend the soup with an immersion blender after adding coconut milk.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: spring soup, vegetable soup, healthy soup, vegan soup
