There’s something special about that first taste of spring produce—crisp baby carrots, tender bok choy, and earthy potatoes all whispering, “warmer days are here.” And what better way to celebrate than with a bowl of Cream of Spring Vegetable Soup?
Unlike heavy winter chowders, this spring soup is light yet comforting, silky from coconut milk, and loaded with tender vegetables. It’s one of those seasonal recipes that feels like a gentle reset—nourishing, bright, and oh-so-cozy.
If you’ve ever wished for a creamy vegan soup that doesn’t feel overly rich, this is it. A splash of coconut milk gives it just enough creaminess without weighing you down, making it the kind of plant-based comfort food you’ll want to sip slowly while watching the garden bloom.
This recipe is simple, ready in 30 minutes, and best of all—it tastes like sunshine in a bowl.
Why You’ll Love This Cream of Spring Vegetable Soup
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Light yet creamy – A delicate balance of broth and coconut milk.
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Plant-based goodness – 100% vegan but hearty enough to satisfy.
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Quick & easy – On the table in 30 minutes.
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Seasonal celebration – Highlights the freshest spring vegetables.
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Perfect pairings – Serve with crusty bread or a light salad.
Ingredients
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1 tbsp olive oil (15 ml)
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1 small onion, finely chopped (100 g / 3.5 oz)
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2 garlic cloves, minced (6 g / 0.2 oz)
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2 cups baby carrots, halved (240 g / 8.5 oz)
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3 small red potatoes, thinly sliced (300 g / 10.5 oz)
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2 heads baby bok choy, halved (200 g / 7 oz)
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4 cups vegetable broth (960 ml)
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1 cup unsweetened coconut milk or light cream (240 ml)
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1 tsp dried thyme (1 g)
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Salt and freshly ground black pepper, to taste
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Fresh chives or parsley, chopped, for garnish (2 tbsp / 8 g)
Step-by-Step Directions
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Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for about 4 minutes until fragrant.
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Cook carrots & potatoes. Stir in halved carrots and thinly sliced potatoes. Let them absorb the aromatics for 2 minutes.
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Simmer with broth. Pour in vegetable broth and bring to a gentle simmer. Cook 10–12 minutes, until carrots and potatoes are just fork-tender.
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Add bok choy. Toss in halved bok choy and simmer another 5 minutes until softened.
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Make it creamy. Stir in coconut milk, dried thyme, salt, and black pepper. Simmer 2–3 minutes to blend flavors.
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Serve & garnish. Ladle into bowls, sprinkle with fresh chives or parsley, and enjoy hot with bread or salad.
Tips for Making the Best Spring Soup
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Cut veggies evenly. This ensures carrots and potatoes cook at the same pace.
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Use fresh herbs. Swap dried thyme for fresh if you’ve got it—it adds brightness.
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Don’t overcook bok choy. Five minutes is enough to keep it tender but not mushy.
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Make it richer. Prefer a more decadent soup? Use light cream instead of coconut milk.
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Boost the flavor. Add a squeeze of lemon before serving for a fresh finish.
My Spring Soup Story
I first made this soup on one of those confusing spring days—you know the kind, where the sun is shining but there’s still a chill in the air. I wanted something light, fresh, but also warming enough to take the edge off. I spotted a bundle of baby bok choy at the market, grabbed some carrots, and knew exactly what I’d be making.
When I set the pot on the table, my family leaned in, inhaling the garlic-thyme aroma. My husband, usually a “where’s the meat?” kind of guy, happily ate two bowls. That’s when I realized this wasn’t just a seasonal recipe—it was a new family favorite. Now, it’s our go-to whenever spring rolls in.
What to Serve with Cream of Spring Vegetable Soup
This soup shines on its own, but pairing it makes for a more complete meal:
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Crusty bread or baguette – Perfect for soaking up that creamy broth.
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Fresh garden salad – A simple side of greens balances the richness.
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Grilled asparagus or peas – Highlight even more spring produce.
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Light white wine – Something crisp like Sauvignon Blanc pairs beautifully.
How to Store Leftovers
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Refrigerator: Store in a sealed container for up to 4 days. The flavors actually deepen overnight.
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Freezer: Freeze in single portions for up to 2 months. Thaw in the fridge before reheating.
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Reheating: Warm gently on the stove over medium heat, adding a splash of broth if it thickens too much.
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Pro tip: Garnish with fresh herbs after reheating so they stay vibrant and fresh.
FAQs About Cream of Spring Vegetable Soup
Can I make this soup creamier?
Yes! Blend half the soup with an immersion blender for a thicker texture while keeping some veggie chunks.
Can I use other vegetables?
Absolutely. Try asparagus, peas, or leeks for extra spring flair.
Is coconut milk strong in flavor?
Not at all—it adds creaminess without overwhelming the vegetables.
Can I add protein?
Yes! For a heartier version, add chickpeas or white beans while simmering.
Is this really a creamy vegan soup?
Yes—when made with coconut milk, it’s 100% plant-based and deliciously smooth.
A Bowl of Seasonal Comfort
There’s nothing better than a recipe that feels both nourishing and refreshing, and that’s exactly what this Cream of Spring Vegetable Soup delivers. It’s fresh enough for a sunny afternoon but cozy enough for a cool evening—basically, spring in a bowl.
So next time you see tender bok choy, bright carrots, and red potatoes at the market, grab them and make this. With just 30 minutes and one pot, you’ll have a bowl of plant-based comfort food that celebrates the very best of the season.
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Cream of Spring Vegetable Soup
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Vegan
Description
Cream of Spring Vegetable Soup is a light yet cozy plant-based soup that highlights the season’s freshest produce—carrots, potatoes, and bok choy—simmered in a fragrant garlic-thyme broth and finished with creamy coconut milk. Ready in just 30 minutes, this vegan-friendly recipe is nourishing, flavorful, and the perfect way to welcome spring.
Ingredients
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1 tbsp (15 ml) olive oil
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1 small onion, finely chopped (100 g / 3.5 oz)
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2 garlic cloves, minced (6 g / 0.2 oz)
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2 cups (240 g / 8.5 oz) baby carrots, halved
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3 small red potatoes, thinly sliced (300 g / 10.5 oz)
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2 heads baby bok choy, halved (200 g / 7 oz)
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4 cups (960 ml) vegetable broth
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1 cup (240 ml) unsweetened coconut milk or light cream
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1 tsp (1 g) dried thyme
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Salt and freshly ground black pepper, to taste
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2 tbsp (8 g) fresh chives or parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large pot over medium heat. Add onion and garlic; cook about 4 minutes until fragrant.
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Stir in carrots and potatoes; cook for 2 minutes.
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Pour in vegetable broth. Bring to a gentle simmer and cook 10–12 minutes, until carrots and potatoes are fork-tender.
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Add bok choy; simmer 5 minutes until softened.
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Stir in coconut milk, thyme, salt, and pepper. Simmer 2–3 minutes to blend flavors.
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Ladle into bowls, garnish with chives or parsley, and serve hot with bread or salad.
Notes
Cut vegetables evenly for consistent cooking.
Swap dried thyme for fresh herbs for brighter flavor.
Don’t overcook bok choy—5 minutes is enough.
Add a squeeze of lemon before serving for freshness.
For extra richness, substitute light cream for coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups / Main Dish
- Method: One-Pot / Stovetop
- Cuisine: Plant-Based / Vegan-Friendly