Cream Spring Vegetable Soup

This cream of spring vegetable soup brings a fresh and comforting way to enjoy the season’s best produce. It’s smooth, nourishing, and offers a hint of gentle sweetness from coconut milk, making it perfect for a light lunch or as an elegant starter. The combination of baby carrots, red potatoes, and bok choy creates a vibrant medley that feels both homey and special.

I discovered this recipe when craving something creamy but not too rich. Since then it has become a go-to whenever I want something soothing yet packed with flavor.

Gather Your Ingredients

• Olive oil: for sautéing aromatics—choose extra virgin for better flavor and health benefits
• Small onion finely chopped: builds the flavor foundation—look for firm, glossy onions without soft spots
• Garlic cloves minced: adds warmth and depth—fresh garlic will give you the best aroma
• Baby carrots halved: sweeter and more tender than regular carrots, they cook quickly and add a pop of color
• Small red potatoes thinly sliced: their waxy texture holds up well without turning mushy—choose firm, bright-skinned potatoes
• Baby bok choy halved: brings mild bitterness and crispness—fresh leaves should be vivid green and crisp at the stalk
• Vegetable broth: the cooking liquid—homemade or low-sodium store-bought ensures control over saltiness
• Unsweetened coconut milk or light cream: creates the creamy base with a subtle tropical note, unsweetened avoids overpowering sweetness
• Dried thyme: adds aromatic earthiness—store in a cool dark place to preserve its flavor
• Salt and pepper to taste: essential for seasoning—freshly cracked black pepper adds more vibrancy

How to Make It

Sauté the Aromatics:

Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Cook gently for about 4 minutes until the onion becomes translucent and smells fragrant. This slow sauté builds the flavor base that carries the soup.

Cook the Root Vegetables:

Add the halved baby carrots and thinly sliced potatoes to the pot. Stir everything together for 2 minutes to blend the flavors and lightly coat the veggies in oil.

Simmer the Vegetables:

Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for 10 to 12 minutes until the carrots and potatoes are just tender when pierced with a fork. Avoid overcooking to retain texture.

Add the Greens:

Toss in the halved baby bok choy and simmer for another 5 minutes. The bok choy should wilt and turn tender but still keep a slight bite and bright color.

Finish with Coconut Milk and Herbs:

Stir in the coconut milk, dried thyme, salt, and pepper. Let the soup simmer gently for 2 to 3 minutes so the flavors meld beautifully without breaking the creaminess of the coconut milk.

Serve and Garnish:

Ladle the finished soup into bowls. For an extra fresh touch, sprinkle with chopped chives or parsley. Serve hot and enjoy immediately.

My favorite ingredient here is baby bok choy. It brightens the soup and adds wonderful texture contrast. I remember the first time I made it for a spring family gathering. Everyone was surprised how smooth yet fresh and vibrant this soup tasted. It quickly became a seasonal highlight at our table.

Flavor Boosters

Storage Tips Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or microwave to preserve the creamy texture. Avoid boiling after adding coconut milk as it can separate. This soup also freezes beautifully. Cool completely and freeze in portions for up to 3 months.

Serving Suggestions

This soup is excellent on its own with crusty bread or a fresh green salad. For more substance, stir in cooked quinoa or cooked white beans before serving. Garnish with a drizzle of olive oil or a sprinkle of toasted nuts for a little crunch.

Creative Twists

Cultural Context Cream of vegetable soups have long been a staple in many European cuisines, reinterpreted here with an Asian twist using bok choy and coconut milk. This blend creates a cross-cultural comfort food perfect for spring when greens are at their sweetest and most tender. Seasonal Adaptations Try this soup with spring peas and asparagus for a slightly different flavor profile. In cooler months, add diced celery root or parsnips for earthiness and warmth. Adjust herbs to fresh thyme or tarragon when available for brighter notes.

This soup is a wonderful blend of fresh seasonal veggies and creamy coconut milk that satisfies both comfort and health needs perfectly.

Common Questions About This Recipe

→ What vegetables are used in this soup?

The soup features baby carrots, red potatoes, and baby bok choy, enhanced with onion and garlic for flavor.

→ Can I substitute coconut milk with dairy cream?

Yes, using light cream instead of coconut milk will maintain the creamy texture with a slightly different flavor profile.

→ How long should the vegetables simmer?

Vegetables simmer for 10-12 minutes until fork-tender; bok choy cooks quickly in the last 5 minutes.

→ What herbs are included to add flavor?

Dried thyme is used to infuse the soup with a pleasant herbal aroma and taste.

→ Is this soup suitable for vegetarians?

Yes, the soup contains no meat or animal-based broth, making it suitable for vegetarians.