Cream Spring Vegetable Soup (Recipe for Printing)
This creamy spring vegetable soup combines fresh carrots, potatoes, bok choy, and fragrant thyme for a cozy April meal. Save & click.
# What You Need:
→ Vegetables
01 -
1 small onion, finely chopped
02 -
2 cups baby carrots, halved
03 -
3 small red potatoes, thinly sliced
04 -
2 heads baby bok choy, halved
05 -
2 garlic cloves, minced
→ Liquids
06 -
4 cups vegetable broth
07 -
1 cup unsweetened coconut milk or light cream
08 -
1 tablespoon olive oil
→ Seasonings
09 -
1 teaspoon dried thyme
10 -
Salt and pepper to taste
# How to Make It:
01 -
In a large pot, heat olive oil over medium heat. Sauté the finely chopped onion and minced garlic until softened and fragrant, about 4 minutes.
02 -
Add halved baby carrots and thinly sliced red potatoes. Stir constantly for 2 minutes to coat the vegetables in aromatics.
03 -
Pour in the vegetable broth and bring mixture to a gentle simmer. Continue cooking for 10 to 12 minutes or until the potatoes and carrots are just fork-tender.
04 -
Stir in halved baby bok choy and simmer for an additional 5 minutes until leaves are wilted and stalks are tender.
05 -
Add unsweetened coconut milk or light cream, dried thyme, salt, and freshly ground black pepper. Let simmer for 2 to 3 minutes so flavors meld.
06 -
Ladle soup into individual bowls. Garnish with freshly chopped chives or parsley if desired. Serve hot.
# Extra Tips:
01 -
For an ultra-smooth texture, blend the soup before serving. Adjust salt and pepper at the end to suit your taste.