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–+ servings
Cream of Spring Vegetable Soup

Heavenly Cream of Spring Vegetable Soup You'll Crave Again

Delight in this comforting yet light Cream of Spring Vegetable Soup, a vegan and gluten-free dish celebrating seasonal produce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Fresh & Seasonal
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil Substitute with vegetable oil for a neutral option.
  • 1 medium onion Try shallots for a milder taste.
  • 3 cloves garlic Fresh minced garlic is recommended.
For the Vegetables
  • 2 cups baby carrots Substitute with regular carrots, cut into bite-sized pieces.
  • 2 cups red potatoes Yukon gold or fingerling potatoes work well too.
  • 2 cups baby bok choy Napa cabbage or Swiss chard can be alternatives.
For the Broth and Creaminess
  • 4 cups vegetable broth Ensure it's gluten-free if necessary.
  • 1 can unsweetened coconut milk Light cream can be a dairy alternative.
For Seasoning
  • 1 teaspoon dried thyme Fresh thyme can be substituted.
  • to taste salt Essential for seasoning.
  • to taste pepper Essential for seasoning.
  • 1/4 cup fresh chives or parsley For garnish.

Equipment

  • large pot

Method
 

How to Make Cream of Spring Vegetable Soup
  1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until softened, about 4 minutes.
  2. Stir in halved baby carrots and sliced red potatoes; cook for 2 minutes.
  3. Pour in vegetable broth, bringing it to a gentle simmer. Cook for 10-12 minutes until vegetables are fork-tender.
  4. Add the bok choy and simmer for an additional 5 minutes until wilted.
  5. Stir in the coconut milk, dried thyme, salt, and pepper. Let it simmer gently for 2-3 more minutes.
  6. Ladle into bowls and garnish with fresh chopped chives or parsley for a pop of color.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 600mgPotassium: 700mgFiber: 5gSugar: 3gVitamin A: 15000IUVitamin C: 30mgCalcium: 50mgIron: 1.5mg

Notes

For an ultra-creamy experience, partially blend the soup with an immersion blender after stirring in the coconut milk. Store any leftovers in an airtight container for up to 4 days or freeze for up to a month.

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