Description
A warm and comforting soup featuring fresh spring vegetables, creamy coconut milk, and fragrant garlic, perfect for a quick weeknight dinner or gatherings.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 red potatoes, diced
- 1 cup baby carrots, chopped
- 2 cups vegetable broth
- 1 cup coconut milk
- 2 cups bok choy, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 3–4 minutes.
- Add the diced red potatoes and chopped baby carrots, stirring for another 3–5 minutes.
- Pour in the vegetable broth and bring to a boil. Once boiling, reduce heat and let simmer until vegetables are tender, about 10–15 minutes.
- Stir in the chopped bok choy and coconut milk until the bok choy wilts and the mixture is creamy, about 3 minutes.
- Season with salt and pepper to taste.
- Blend the soup using an immersion blender until smooth or stir and serve warm for a chunkier texture.
Notes
This soup can be made ahead and stored in the fridge for up to three days. Feel free to add herbs, swap vegetables, or add proteins for variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg