Description
A warm and creamy soup filled with fresh spring vegetables, perfect for a cozy dinner.
Ingredients
Scale
- 1 cup baby carrots, chopped
- 1 cup red potatoes, diced
- 1 cup bok choy, chopped
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat the olive oil over medium heat in a large pot.
- Add the chopped baby carrots and diced red potatoes, and sauté for about 5 minutes until slightly softened.
- Stir in the bok choy and cook for another 2 minutes, letting it wilt just a bit.
- Pour in the full can of coconut milk and the vegetable broth, bringing everything to a gentle boil.
- Reduce the heat, allowing the soup to simmer for about 15-20 minutes, or until all the vegetables are tender and the flavors meld beautifully.
- Season with salt and pepper to taste, ensuring it’s just right for your palate.
- Serve warm, garnished with fresh herbs if desired, adding that beautiful final touch.
Notes
This soup stores beautifully, can be made ahead, and is versatile with ingredient swaps.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg