Description
A comforting and creamy soup filled with vibrant spring vegetables, perfect for an easy weeknight dinner.
Ingredients
Scale
- 1 cup baby carrots, chopped
- 2 red potatoes, diced
- 1 cup bok choy, chopped
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- Salt and pepper, to taste
- Fresh herbs (like parsley or cilantro) for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent.
- Add the chopped baby carrots and diced potatoes, cooking for about 5 minutes.
- Pour in the vegetable broth and bring to a gentle boil, then reduce the heat and let it simmer until the vegetables are tender, about 15 minutes.
- Stir in the bok choy and coconut milk, letting the soup simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh herbs.
Notes
This soup is great for meal prep and tastes even better the next day! Adjust vegetables to your liking for a customized version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg