Cream of Spring Vegetable Soup

Cream of Spring Vegetable Soup is my gentle go-to when those first crisp greens and sweet root veggies come into season. This recipe is all about livening up your table with the flavors of spring in a bowl that feels both light and satisfyingly creamy. The coconut milk blends perfectly with the fresh vegetables and captures that hopeful change in the air.

The first time I made this soup it was a chilly spring evening and I needed comfort without the heaviness of winter meals. Every time I simmer this recipe it feels like opening the windows for the first time each year.

Ingredients

• Olive oil: Enhances the flavor of the aromatics and helps everything meld choose a good extra virgin olive oil for the best taste
• Finely chopped onion: Creates the flavor base make sure the onion is firm and free from soft spots
• Minced garlic: Brings a gentle warmth fresh garlic cloves always offer the most vibrant flavor
• Baby carrots: Offer sweetness and color look for carrots that are firm and bright
• Red potatoes: Add body and creaminess thin slices cook faster and blend beautifully
• Baby bok choy: Gives a pop of green and subtle crunch select heads with crisp leaves and pale stems
• Vegetable broth: Creates a flavorful foundation choose low sodium to better control seasoning
• Unsweetened coconut milk: Provides a creamy texture opt for a can with few ingredients for a pure coconut flavor
• Dried thyme: Adds an earthy spring note make sure yours is aromatic and not too old
• Salt and pepper: Complete the seasoning always taste and season at the end for perfect balance
• Chives or parsley: Offer a fresh garnish and extra color snip right before serving for the brightest flavor

Step-by-Step Instructions

Prep the Aromatics:

Finely chop one small onion and mince two garlic cloves. Heat olive oil in a large heavy-bottomed pot over medium heat then stir in the onion and garlic. Cook gently for about four minutes. The onions should turn soft and translucent and the garlic will scent your kitchen without browning. This careful sauté creates a mellow flavorful base for the soup.

Build the Veggie Base:

Cut baby carrots in half and slice red potatoes thin so they cook quickly. Add both to the pot and stir for two minutes so the vegetables soak up every bit of onion and garlic flavor. You are waking up their natural sweetness at this stage.

Simmer the Broth:

Pour four cups of vegetable broth over the vegetables. Increase the heat a bit until the mixture reaches a gentle simmer. Let it bubble for ten to twelve minutes. Test the potatoes with a fork they should be tender but not falling apart. This slow bubbling helps each veggie release its best flavors into the broth.

Add Greens and Final Touches:

Take your baby bok choy and halve each head. Add it to the pot and let everything cook for another five minutes until the bok choy wilts and turns vibrant green.

Finish with Creaminess:

Pour in coconut milk and sprinkle dried thyme salt and pepper over the simmering soup. Stir well then let it heat gently for another two to three minutes so the flavors can blend. Taste and adjust seasoning with a careful hand.

Serve and Garnish:

Ladle the soup into bowls and top each with a generous handful of chopped chives or fresh parsley. Their vibrant color and punchy flavor finish the dish perfectly.

I always get a little thrill from adding coconut milk to this soup. It was my grandmother who taught me not to fear non-traditional ingredients. Her version used regular cream but swapping for coconut milk makes the soup lighter and gently fragrant. It became our rainy weekend favorite one year and has never left my spring rotation.

Storage Tips

Once cooled store leftover soup in airtight containers in the refrigerator for up to four days. Reheat gently on the stovetop adding a splash of broth or water if it thickens too much in the fridge. For longer storage freeze in single servings. The soup will separate a bit upon thawing but a good stir brings it right back.

Ingredient Substitutions

If you cannot find baby bok choy swap in spinach or chopped Swiss chard just add it at the very end so it stays green. Use sweet potatoes or yukon gold potatoes in place of red potatoes for a slightly different texture. For a richer soup use light cream instead of coconut milk though I find the coconut note makes it special.

Serving Suggestions

I love to serve this soup with toasted sourdough bread or a handful of oyster crackers. For more heartiness swirl in cooked quinoa or white beans just before serving. To really celebrate the season top bowls with freshly shaved radish or a little lemon zest.

Cultural and Historical Context

Creamy spring soups have a long history in kitchens that celebrate availability and freshness. This recipe bridges a classic European cream soup with Asian influences thanks to bok choy and coconut milk. It transforms humble vegetables into a comforting soup that honors both tradition and new ideas.

This soup is a beautiful addition to your spring table with its light creamy texture and vibrant seasonal flavors.

Foire aux questions sur la recette

→ Can I substitute the coconut milk?

Yes, you can use light cream or any preferred plant-based milk for a creamy texture and flavor.

→ What vegetables work best for a spring soup?

Carrots, red potatoes, and baby bok choy bring natural sweetness and color, perfect for a seasonal spring dish.

→ Is this dish vegetarian or vegan?

With coconut milk, it's vegan. Using light cream makes it vegetarian. Vegetable broth keeps it plant-based.

→ How can I enhance the flavors?

Fresh herbs like chives or parsley, plus a pinch of extra salt and pepper, make flavors pop just before serving.

→ Can I prepare this ahead of time?

Absolutely. Store in the fridge up to three days. Reheat gently for best flavor and texture.