Cream of Spring Vegetable Soup

Light, creamy, and packed with seasonal goodness—perfect for springtime comfort.

This Cream of Spring Vegetable Soup is a delightful celebration of the season’s freshest produce. Featuring tender baby carrots, red potatoes, and crisp bok choy in a subtly herb-infused coconut milk broth, it’s comforting without being heavy. Whether you’re enjoying a light lunch or a cozy dinner, this plant-based soup brings warmth, nourishment, and garden-fresh flavor to your table.

Why You’ll Love This Recipe

• Plant-based comfort food: 100% vegetarian and dairy-free with coconut milk.
• Quick and easy: Ready in just 30 minutes.
• Customizable: Add your favorite spring veggies like peas or leeks.
• Creamy without cream: Rich texture thanks to coconut milk—no dairy needed.
• Perfect for meal prep: Great for lunches or light weeknight dinners.

Ingredients

• 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

1. Sauté aromatics:
   Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until fragrant and softened, about 4 minutes.
2. Add veggies:
   Stir in halved baby carrots and sliced potatoes. Cook for 2 minutes to coat with flavor.
3. Simmer:
   Pour in the vegetable broth and bring to a gentle simmer. Cook for 10–12 minutes or until vegetables are just fork-tender.
4. Add bok choy:
   Stir in the halved bok choy and simmer for another 5 minutes until wilted and tender.
5. Add coconut milk and seasonings:
   Mix in the coconut milk, thyme, salt, and pepper. Let it simmer gently for another 2–3 minutes.
6. Serve:
   Ladle into bowls and garnish with fresh chives or parsley. Enjoy hot.

Tips / Storage / FAQs

Tips:

• Use an immersion blender for a creamier texture without fully pureeing.
• For more protein, toss in a handful of peas or white beans.
• Replace coconut milk with light cream if not vegan or dairy-free.

Storage:

• Store in the refrigerator in an airtight container for up to 4 days.
• Reheat gently on the stovetop; add a splash of broth if needed.

FAQs:

• Can I freeze this soup? Yes, though coconut milk may separate slightly upon reheating. Stir well and it will still be delicious.
• What other veggies can I use? Leeks, asparagus, or peas are perfect seasonal swaps or additions.

Final Thoughts

This Cream of Spring Vegetable Soup is proof that healthy and hearty can go hand-in-hand. It’s loaded with seasonal flavor, ultra cozy, and easy to prepare with ingredients you may already have in your kitchen. Make it your own by adding your favorite spring vegetables or enjoying it as-is—light, creamy, and incredibly satisfying.

The Goods

Cream of Spring Vegetable Soup

We appreciate you taking the time to rate!

No ratings yet

A light and creamy plant-based soup featuring baby carrots, potatoes, and bok choy in a coconut milk broth. This Cream of Spring Vegetable Soup is ready in 30 minutes and perfect for spring.

Course Vegetables

Cuisine American

Recipes

• 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

• Sauté aromatics:
• Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until fragrant and softened, about 4 minutes.
• Add veggies:
• Stir in halved baby carrots and sliced potatoes. Cook for 2 minutes to coat with flavor.
• Simmer:
• Pour in the vegetable broth and bring to a gentle simmer. Cook for 10–12 minutes or until vegetables are just fork-tender.
• Add bok choy:
• Stir in the halved bok choy and simmer for another 5 minutes until wilted and tender.
• Add coconut milk and seasonings:
• Mix in the coconut milk, thyme, salt, and pepper. Let it simmer gently for another 2–3 minutes.
• Serve:
• Ladle into bowls and garnish with fresh chives or parsley. Enjoy hot.

Notes

Use an immersion blender for a creamier texture without fully pureeing.

For more protein, toss in a handful of peas or white beans.

Replace coconut milk with light cream if not vegan or dairy-free.