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Ingredients
Scale
- 1 tbsp 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
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk (or light cream)
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh chives or parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion until translucent, about 3-4 minutes.
- Add minced garlic and cook for an additional minute.
- Incorporate baby carrots and red potatoes, sautéing for 5-7 minutes.
- Add baby bok choy and vegetable broth, bring to a gentle boil.
- Reduce heat and let simmer, then stir in coconut milk and dried thyme.
- Simmer for another 10-15 minutes, ensuring vegetables are tender.
- Season with salt and pepper to taste, and garnish before serving.
Notes
For even cooking, cut vegetables to a similar size.
Blend part of the soup for a thicker texture if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spring
Nutrition
- Calories: 180
- Sugar: 3
- Sodium: 600
- Fat: 8
- Saturated Fat: 7
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 3
- Cholesterol: 0