Cream of Spring Vegetable Soup (Impression)
Silky spring vegetables simmered with coconut milk, fresh greens, and gentle herbs in a comforting bowl.
# Liste des ingrédients:
→ Fresh Produce
01 -
1 small onion, finely chopped
02 -
2 garlic cloves, minced
03 -
2 cups baby carrots, halved
04 -
3 small red potatoes, thinly sliced
05 -
2 heads baby bok choy, halved
06 -
Fresh chives or parsley, chopped, for garnish
→ Pantry Staples
07 -
1 tablespoon olive oil
08 -
4 cups vegetable broth
09 -
1 cup unsweetened coconut milk
10 -
1 teaspoon dried thyme
11 -
Salt and pepper, to taste
# Étapes de préparation:
01 -
Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until softened and aromatic, approximately 4 minutes.
02 -
Incorporate halved baby carrots and thinly sliced red potatoes into the pot, stirring for 2 minutes to combine and coat with flavors.
03 -
Pour in vegetable broth and bring to a gentle simmer. Cook for 10 to 12 minutes, or until the carrots and potatoes are just fork-tender.
04 -
Add halved bok choy and continue simmering for 5 minutes until wilted and tender.
05 -
Stir in coconut milk, dried thyme, salt, and pepper. Allow the soup to gently simmer for 2 to 3 minutes to meld the flavors.
06 -
Ladle the soup into bowls. Top with freshly chopped chives or parsley and serve hot.
# Informations complémentaires:
01 -
For a silkier consistency, use an immersion blender to partially blend the soup after adding the coconut milk.