Description
Embrace the flavors of spring with our Cream of Spring Vegetable Soup, a delightful choice for Healthy Soups To Make. Revel in its creamy texture and soul-healing qualities as you enjoy this comforting, vegan, and gluten-free veggie soup, perfect for any dinner or as an addition to your soup recipes.
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
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant.
- Add baby carrots and red potatoes, cook for 5 minutes.
- Add bok choy and vegetable broth, bring to a boil, then simmer for 20 minutes.
- Stir in coconut milk and thyme, simmer for another 5 minutes.
- Blend soup until smooth using an immersion blender or let cool slightly and blend in a traditional blender.
- Adjust seasoning if needed. Serve in bowls and garnish with chives or parsley.
Notes
- Ensure potatoes are thoroughly cooked for a creamy texture.
- If you prefer a chunkier soup, only blend a portion.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Blending
- Cuisine: American