Description
Cream of Spring Vegetable Soup is a fresh, cozy bowl featuring tender baby carrots, red potatoes, and bok choy in a light coconut milk broth. Naturally vegan and gluten-free, it delivers creamy comfort without dairy, with lemon zest and parsley brightening every sip. Perfect for weeknights or a gentle seasonal reset, this one-pot soup balances softness and texture while staying nourishing, satisfying, and easy to customize. Leftovers reheat nicely for lunches.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups baby carrots, sliced
- 1 ½ cups red potatoes, diced
- 1 cup chopped bok choy
- 4 cups vegetable broth
- 1 cup full fat coconut milk
- 1 tsp dried thyme
- ½ tsp salt, or to taste
- ½ tsp black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add sliced carrots and diced potatoes. Pour in vegetable broth and thyme. Bring to a boil.
- Reduce heat and simmer for 15-18 minutes until vegetables are tender.
- Stir in chopped bok choy and cook for 2-3 minutes until slightly wilted.
- Add coconut milk and gently simmer for 3-4 minutes.
- Use an immersion blender to blend part of the soup for a creamy texture while leaving some chunks.
- Stir in lemon juice and adjust salt and pepper as needed. Garnish with fresh parsley before serving.
Notes
- Naturally vegan and gluten-free.
- Made with coconut milk for rich creaminess without dairy.
- Adjust thickness by adding more broth or simmering longer.
- Garnish with extra parsley or lemon zest for brightness.
- Leftovers keep in the fridge 3-4 days; reheat gently.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop; simmer and blend with immersion blender
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 230
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 11 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Cream of Spring Vegetable Soup, vegan soup, gluten-free soup, coconut milk soup, bok choy soup, spring vegetables, weeknight dinner, dairy-free, plant-based