I make this bright spring soup when the market shows tender greens and tiny roots. We chop, we stir, we taste. The steam feels soft on the face and the kitchen smells clean. You get a bowl that sits light yet steady. It fits Heart Healthy Soup Recipes and it fits the way I like to eat on a warm day. I lean on fresh carrots, potatoes, and bok choy. Broth brings it together. A splash of coconut milk makes the texture silky. I learned this trick from a friend who swears by it. You blend part of the pot, then you stop. The rest stays chunky. Every spoonful gives a little bite and then a gentle finish. It checks boxes for Healthy Vegetable Soup Recipes and classic Vegetable Soup Recipes. We eat it outside when the sun drops. The color glows in the bowl and the herbs lift in the air. I call it a healthy soup recipe for busy nights. You can call it a new favorite from your healthy soup recipes list. Friends ask for seconds and I shrug and act cool. Inside I grin. It feels like a Healthy Hearty Soup. It also works for summer soup recipes healthy when you want comfort without weight.
Table of Contents
- 1) Key Takeaways
- 2) Easy Cream of Spring Vegetable Soup Recipe
- 3) Ingredients for Cream of Spring Vegetable Soup
- 4) How to Make Cream of Spring Vegetable Soup
- 5) Tips for Making Cream of Spring Vegetable Soup
- 6) Making Cream of Spring Vegetable Soup Ahead of Time
- 7) Storing Leftover Cream of Spring Vegetable Soup
- 8) Try these Soup next
- 9) Cream of Spring Vegetable Soup
- 10) Nutrition
1) Key Takeaways
I keep spring in a bowl and I keep the flavors clear. Fresh carrots meet tender potatoes and crisp bok choy. A creamy swirl rounds the edges and keeps the broth light. Heat stays gentle and herbs stay bright. The pot gives comfort and the spoon moves fast.
This recipe sits on weeknights and it sits well with guests. The steps move in short beats. Chop. Simmer. Blend part. Finish with cream. You taste sweet roots and clean greens. You get a soft body without heavy weight. Heart Healthy Soup Recipes fits the goal and it fits the taste.
I write as Kathy and I cook for us at Simply Cooked Recipes. I share it on https://www.simplycookedrecipes.com and I test it in my small kitchen. I use simple tools and I use what the market gives. The method stays clear. The bowl feels warm. The meal feels kind.
2) Easy Cream of Spring Vegetable Soup Recipe
Heart Healthy Soup Recipes gives me a target and Heart Healthy Soup Recipes gives me a tone. I reach for bright produce and I skip heavy thickeners. I want a soup that hugs yet stays light. I want a pot that works on busy days and sunny days. The broth supports and the vegetables lead.
I start with onion and garlic. I add carrots and thin potato slices. Broth goes in and thyme joins. The heat stays calm. The scent lifts. I wait for tender. Then I add bok choy and a small cup of peas. A quick blend of half the pot makes silk while the rest keeps bite.
The finish uses coconut milk or light cream. The texture turns smooth and the color turns soft. Salt and pepper tune the flavor. Chives land on top. The bowl looks clean. The taste sits fresh. Healthy Vegetable Soup Recipes and Vegetable Soup Recipes fans will feel at home here.
3) Ingredients for Cream of Spring Vegetable Soup
Olive oil a spoon warms the pot and helps the aromatics bloom
Onion one small onion chopped fine gives soft sweet base notes
Garlic two cloves minced wake the broth and lift the greens
Baby carrots two cups halved bring color and a tender snap
Red potatoes three small sliced thin melt at the edges and thicken the body
Baby bok choy two heads split lengthwise add crisp stems and soft leaves
Vegetable broth four cups low sodium keep flavor clear and kind
Coconut milk or light cream one cup brings a silky finish without weight
Dried thyme one teaspoon gives gentle woodsy notes that tie roots and greens
Sea salt small pinches wake sweetness and make the finish clean
Black pepper a few turns add warmth and balance
Chives or parsley two spoons chopped add a fresh lift at the end
Peas one cup fresh or frozen stays optional yet adds pop and color
4) How to Make Cream of Spring Vegetable Soup
step 1. Set a large pot on medium heat and add olive oil. Drop in onion and garlic. Stir until soft and fragrant. This builds the base and sets a calm mood.
step 2. Tip in carrots and potatoes and stir to coat. Let the edges gloss and pick up flavor. Keep the pieces close in size so they cook in step.
step 3. Pour in vegetable broth and add thyme. Bring the pot to a gentle bubble. Lower the heat and simmer until roots turn tender. The smell will tell you when you are close.
step 4. Add bok choy and peas. Cook until the greens soften and the color shines. Keep the heat calm to guard the bright look and crisp edge.
step 5. Blend about half the soup until smooth and return it to the pot. Stir in coconut milk or light cream. Warm until steamy without a boil. Season with salt and pepper. Top with chives.
5) Tips for Making Cream of Spring Vegetable Soup
Cut small for even cooking. Thin slices help the potatoes soften fast. Small carrot halves keep a tender bite. This keeps the spoon happy and the texture mixed.
Blend only part of the pot. You get body and you keep pleasant chunks. A ladle and a blender make quick work. The contrast lands well in every bowl. Healthy Hearty Soup shows in this balance.
Finish with herbs and a quick squeeze of lemon. Fresh chives or parsley add lift. A small wedge of lemon wakes the sweet roots. The broth turns bright and clean. Readers of Simply Cooked Recipes tell me this step seals the deal.
6) Making Cream of Spring Vegetable Soup Ahead of Time
I make a pot on Sunday and I keep it for quick meals. The flavor settles and grows. The texture holds when I reheat slow. This fits a busy week and it fits calm evenings.
Stop the cook one minute early and cool the soup in shallow containers. Add the cream when you reheat for the best body. This trick keeps the finish smooth and the color fresh. It reads like heart smart soup ideas for many readers.
Reheat on the stove over low heat. Stir often and taste for salt. Add chopped herbs right before serving. Your kitchen will smell clean and bright again. Healthy Vegetable Soup Recipes fans will nod here.
7) Storing Leftover Cream of Spring Vegetable Soup
Cool the soup and place it in airtight jars. Label with the date and stack in the fridge. The soup stays good for four days. The color stays kind and the flavor stays round.
For the freezer use sturdy containers and leave space for expansion. Freeze for two months. Thaw in the fridge and warm on the stove. Add a splash of broth if the body feels thick. This works for cardio friendly soup meals without fuss.
If you pack lunches place the soup in a thermos in the morning. Add herbs at the desk. The spoon will meet steam and the taste will feel homey. Healthy soup recipes travel well and please the crowd.
8) Try these Soup next
9) Cream of Spring Vegetable Soup
Heart Healthy Soup Recipes Cream of Spring Vegetable Soup
Ingredients
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 2 cups baby carrots halved
- 3 small red potatoes thinly sliced
- 2 heads baby bok choy halved lengthwise
- 4 cups low sodium vegetable broth
- 1 cup unsweetened coconut milk or light cream
- 1 teaspoon dried thyme
- Sea salt to taste
- Black pepper to taste
- 2 tablespoons chopped chives or parsley for garnish
- Optional 1 cup fresh or frozen peas
Instructions
- Warm olive oil in a large pot over medium heat and add onion and garlic then cook until soft and fragrant about 3 to 4 minutes
- Stir in carrots and potatoes and cook for 2 minutes to coat with oil and aromatics
- Pour in vegetable broth and add thyme then bring to a gentle boil
- Lower heat to a simmer and cook until carrots and potatoes are tender about 15 minutes
- Add bok choy and optional peas then simmer until the greens turn tender about 3 to 4 minutes
- Ladle about half of the soup into a blender and blend until smooth then return it to the pot
- Stir in coconut milk or light cream then heat until steamy do not boil
- Taste and season with salt and pepper then serve hot with chopped chives or parsley
10) Nutrition
One serving offers about one hundred seventy calories with a soft balance of carbs and fiber. Protein sits modest yet steady. Fat stays low with a small creamy touch. Sodium rests in a friendly range when you use low sodium broth. The bowl leaves you full yet light which fits healthy soup recipe goals and summer soup recipes healthy plans.
This profile pairs well with whole grain toast or a small salad. The meal feeds energy without a slump. Fans of Vegetable Soup Recipes will see the harmony. Good for heart soup recipes sit in this same lane.
From my stove as Kathy at Simply Cooked Recipes I share simple food that loves you back. This dish plays well with Heart Healthy Soup Recipes and with Healthy Vegetable Soup Recipes. I hope your table enjoys the same calm comfort that mine does.
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