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
1 tbsp (15 ml) olive oil
1 small onion, finely chopped (100 g / 3.5 oz)
2 garlic cloves, minced (6 g / 0.2 oz)
2 cups (240 g / 8.5 oz) baby carrots, halved
3 small red potatoes, thinly sliced (300 g / 10.5 oz)
2 heads baby bok choy, halved (200 g / 7 oz)
4 cups (960 ml) vegetable broth
1 cup (240 ml) unsweetened coconut milk or light cream
1 tsp (1 g) dried thyme
Salt and freshly ground black pepper, to taste
2 tbsp (8 g) fresh chives or parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add onion and garlic; cook about 4 minutes until fragrant.
Stir in carrots and potatoes; cook for 2 minutes.
Pour in vegetable broth. Bring to a gentle simmer and cook 10–12 minutes, until carrots and potatoes are fork-tender.
Add bok choy; simmer 5 minutes until softened.
Stir in coconut milk, thyme, salt, and pepper. Simmer 2–3 minutes to blend flavors.
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