Description
A delightful and creamy spring vegetable soup that is perfect for a light meal.
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 (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
- Feel free to adjust the vegetables based on your preference or seasonal availability.
- This soup can be made in advance and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg