Cream of Spring Vegetable Soup for a Fresh, Nourishing Meal

Delight in this Cream of Spring Vegetable Soup, featuring vibrant vegetables and creamy texture, perfect for a nourishing meal.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soups

Cuisine: Vegan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Olive oil Consider using avocado oil for a different flavor.
1 Onion Chopped; use shallots for a milder taste.
2 cloves Garlic Minced; substitute with garlic powder if fresh is unavailable.
4 cups Vegetable broth Ensure it's gluten-free if needed.

For the Vegetables

2 cups Baby carrots Halved; regular carrots can be sliced into bite-sized pieces.
2 cups Red potatoes Diced; substitute with Yukon gold or fingerling potatoes for a different taste.
2 cups Baby bok choy Chopped; can be replaced with Napa cabbage, Swiss chard, or spinach.

For Creaminess

1 can Unsweetened coconut milk Or light cream; for a fully vegan option, stick to coconut milk.

For Flavoring

1 teaspoon Dried thyme Fresh thyme can be used for a more vibrant flavor.
Salt and pepper Essential for seasoning; taste and adjust to preference.

For Garnishing

Fresh chives or parsley Adds freshness and color as a garnish.

Equipment

large pot

Method

Step-by-Step Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic, stirring frequently for about 4 minutes until fragrant and translucent.
Introduce the halved baby carrots and diced red potatoes to the pot. Stir for about 2 minutes to coat with oil and flavors.
Pour in 4 cups of vegetable broth, bring to a gentle simmer over medium-high heat, and cook for 10-12 minutes until vegetables are fork-tender.
Add chopped baby bok choy to the soup, reduce the heat slightly, and let it simmer for an additional 5 minutes.
Stir in 1 can of unsweetened coconut milk (or light cream) along with 1 teaspoon of dried thyme and season with salt and pepper. Simmer for 2-3 minutes.
Ladle the hot soup into bowls and garnish with freshly chopped chives or parsley.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 15000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Use the freshest spring vegetables for vibrant flavors and adjust seasonings before serving.

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