Description
A comforting and flavorful soup made with fresh spring vegetables and rich coconut milk.
Ingredients
Scale
- 1 cup baby carrots, chopped
- 1 cup bok choy, chopped
- 1 cup red potatoes, diced
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until translucent.
- Add the baby carrots, bok choy, and red potatoes, stirring for a few minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15-20 minutes.
- Add the coconut milk and thyme, stir well, and cook for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve warm and enjoy your cozy soup!
Notes
For a creamier texture, blend a portion of the soup. Adjust seasoning and experiment with additional greens like spinach or kale.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: soup, spring vegetables, vegan, healthy, comforting