This cleansing garlicky baby bok choy soup recipe is nourishing and delicious with the mild flavor of bok choy paired with savory garlic, piquant ginger, and fresh lemon juice in a rich vegetable broth.
Rinse the bok choy and trim off the stem ends. Slice the white parts into ¼-inch strips and transfer them to a bowl. Chop the green parts into ½-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.
Notes
Vegetable Broth: You can use water if you don't have broth on hand, and for richer flavor (and if keeping this soup vegetarian isn't a concern) you can use chicken broth.
Net Carbs: 8g per serving (½ of recipe)
Storage: Store this soup covered in the fridge for up to 3 days in the fridge.