This cleansing Garlicky Baby Bok Choy Soup recipe is nourishing and delicious with the mild flavor of bok choy paired with savory garlic and fresh lemon juice in a rich vegetable broth.
It’s January 3rd. And we all know what that means.
I bet no matter where you are in your goal to health, you probably over-indulged even just a little bit over the holidays. It can sometimes be hard to treat our bodies with the respect they deserve when we’re so busy, and the holiday season is a prime example of that.
Not to mention, holiday parties galore with temptation everywhere you look.
Sigh.
No worries, just get back on track. (You got this!)
This is the first weekend of the New Year. Make this soup this weekend and have it for lunch both days. Use it as a tool to fuel better eating habits and healthier choices.
Don’t push yourself too hard too fast. We all know that the lasting habits are the ones that were made gradually, over time. This soup is an effortless way to start.
Baby Bok Choy
In This Article
Cleansing Garlicky Baby Bok Choy Soup Recipe
This soup is completely full of nourishing, cleansing ingredients…
Bok Choy: Chlorophyll, the molecule in plants that makes them green, attaches to toxins in your blood and removes them from your body. (Read more about the health benefits of chlorophyll on Healthfully.)
Olive Oil: Some vitamins need fat to be absorbed into the body, so this healthy oil helps your body maximize the absorption of nutrients from what you’re eating. (Read more about this on NPR and Discovery Fit & Health)
Garlic: This strong antioxidant has antibacterial and antifungal properties, and can be used to prevent colds, reduce blood pressure, and reduce the risk of developing certain cancers. (More info is available on WebMD and Reader’s Digest.)
Organic Vegetable Broth or Water: Helps you stay hydrated as you flush toxins out of your system.
Turmeric: Curcumin, the component in turmeric that gives it its bright yellow color, stimulates the gallbladder to produce bile, which the liver uses to eliminate toxins from the body. (Head over to Healthfully and Natural News to read more.)
Fresh Lemon Juice: Cleanses the kidneys and digestive system, and helps purify the blood. As an alkaline-forming food in the body, it also may help to prevent serious illnesses. (Read more on Glamour Health & Diet and Budwig Center Blog.)
Bok Choy FAQ
What Does Bok Choy Taste Like?
Bok choy is very mild flavored. It is somewhat similar to cabbage, but with a slightly peppery taste.
What Part of Bok Choy Do You Eat?
The whole bok choy plant (green and white parts) are edible, and I use them both in this Cleansing Garlicky Baby Bok Choy Soup recipe.
How Do You Prepare Bok Choy For Soup?
- Rinse the bok choy and trim off the stem ends.
- Slice the white parts into 1/4-inch strips and transfer them to a bowl.
- Chop the green parts into 1/2-inch pieces and transfer them to a separate bowl.
How Do You Cook Bok Choy in Soup?
- Heat a little oil in a medium saucepan over medium-high heat.
- Once hot, add the white parts of the bok choy and cook 2 minutes, stirring occasionally.
- Then add the green parts of the bok choy and cook 2 minutes more, stirring occasionally.
- Add the stock or water and any seasonings the recipe calls for!
More Nourishing Soup Recipes:
- AIP Paleo Bone Broth Cabbage Detox Soup
- Loaded Vegetable Soup
- Thai Inspired Chicken and Vegetable Detox Soup
- Detox Carrot Soup
- Heart Healthy Soup
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Cleansing Garlicky Baby Bok Choy Soup
Ingredients
- 1 pound baby bok choy
- 2 tablespoons olive oil
- 4 large cloves garlic peeled and thinly sliced
- 2 cups low-sodium organic vegetable broth or water
- 1/4 teaspoon ground turmeric
- 1 to 3 tablespoons fresh lemon juice more or less to taste
- 1/4 teaspoon sea salt more or less to taste
Instructions
- Rinse the bok choy and trim off the stem ends. Slice the white parts into 1/4-inch strips and transfer them to a bowl. Chop the green parts into 1/2-inch pieces and transfer them to a separate bowl.
- Heat the olive oil in a medium saucepan over medium-high heat. Once hot, add the white parts of the bok choy and cook 2 minutes, stirring occasionally. Then add the green parts of the bok choy and the garlic and cook 2 minutes more, stirring occasionally.
- Add the stock and turmeric; bring to a simmer and then turn off the heat.
- Add the lemon juice and sea salt to taste.
- Serve.
Faith's Tips
- Net Carbs: 8g per serving (1/2 of recipe)
- Store this soup for up to 3 days in the fridge.
- For richer flavor, use low-sodium chicken broth.
- This soup is also delicious with 1 teaspoon freshly-grated ginger added in along with the garlic.
Nutrition
This post was first published on An Edible Mosaic on January 3, 2014. It was updated with more information on January 3, 2020.
Disclaimer: Please note that I am NOT a doctor, medical practitioner, or nutritionist of any kind. Nothing in this post should be construed as medical or nutrition advice. The information about each ingredient in this soup was sourced from the pages that I linked to for each item; please head over to each page for more detailed information. If you need medical advice you should immediately seek a physician’s care.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Was looking for a lite soup. Made this today. So yummy. I did use chicken broth as opposed to veggie broth. Also added scallions. Doubled the patch so I would have extra to freeze. Unfortunately or fortunately, whichever way one looks at it, I did not have any left to freeze. I’m definitely tagged in this recipe for future use. It’s a great recipe!
Amazing! I like to add extra firm tofu for protein and cilantro for depth of flavor. Thanks for the recipe!
I wish I had a bowl of this soup for lunch.
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading :)
This soup is absolutely amazing!! The ONLY slight additions were to add a tiny bit of black pepper (helps you absorb the wonderful, healing turmeric), and because I’m just getting over a cold and stuffy nose, added a little sprinkle of cayenne to give it a slight, spicy kick. Oh my gosh……
I will make this often!!!!! Thank you☺️☺️☺️
I have to tell you, this is one of the best soups I’ve ever made! So pure and simple yet very flavourful. Thanks so much for sharing the recipe!
Thanks! I built on this soup (along with another recipe) and made it in the slow cooker last night. Though I am not a fan of turmeric, so I used some fresh lemongrass and ginger for nutrition, along with some Bragg’s liquid aminos and garlic-chili sauce for flavour (I omitted the salt). Great recipe – highly recommended!
Faith, this looks so perfect! I love flavorful and light broths like this in the winter. It’s such a nice way to feel good about what you’re eating, yet it’s so warming and comforting. I’ve pinned this…can’t wait to make it this week!
Here in rural Midwestern America it is minus 29 degrees Fahrenheit with the wind chill factor. I made the soup earlier this afternoon. Was very easy and straight forward. My husband did wander thro’ the kitchen and ask what that “strange little vegetable” was before it was sliced (he has only seen baby bok choy as incorporated into a finished recipe.) At any rate it was very nice to have a comforting (and healthful) soup made up when I came in from errands in the brutally cold outside. Did put a few red pepper flakes in for the additional warming effect. Thank you for the timely posting.
Faith this does indeed look like a wonderful way to start off the new year – I love brothy, veggie filled soups!
This is the best bok choy recipe I’ve ever seen. Thank you.
This is exactly the kind of soup I need and am CRAVING lately. Love the simple fresh flavors.
Bok choi is always on the menu and this is a delightfully tasty and easy way of using it – methinks lunch tomorrow :) ! And hoping 2014 brings all you and yours need and want!!
I know I’m bad but I pay more attention to how a dish tastes and looks than I do about cleansing. This is a winner all the way around.
Love this! How simple, nutritious and perfectly easy! We’re going to feature this on our Facebook page and link here so people can see how you made it, and your lovely photography.
–Your friendly Southern California farmers at Jade Asian Greens
using kale, homemade broths, garlic, and a little angel hair pasta as a meal for three hundred days of the year i brought my cholesterol numbers down / way down / this is a beautiful soup you have here / baby bok choy is on my list / thanks for posting
Nice soup Faith! I love bok choy and turmeric – this sounds so good. Happy New Year!!
Love the sound of this, and it sounds like a great way to start a new year.
this is definitely a cleansing soup – for both body and soul. I love how you explained each component of this soup.
This is definitely what I need! Yum!
Sounds like the perfect detox soup to start off the year with Faith. Love bok choy!
Yeeeeah! Nothing like a good system clean-out via soup! I love bok choy and turmeric, and this soup is right up my alley: simple, tasty, warm and cozy! And exactly what I need, considering I went a tad bit over-board on the alcohol and treats this season ;) Happy New Year, lady!
Looks look like a great soup to keep healthy and keep warm! Love this.
A delicious soup! I really love bok choy. A perfect post-holiday dish.
Cheers,
Rosa
I wish to you and your family a Very Happy and Prosperous New Year Faith! Beautiful soup my friend! I would love a bowl!
Healthy or not…this sounds yummy to me :) I love bok choy! Great soup