Cleansing Garlicky Baby Bok Choy Soup Recipe
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.
Servings 2 servings
Calories 183kcal
Ingredients
- 1 pound baby bok choy
- 2 tablespoons olive oil
- 4 large cloves garlic peeled and thinly sliced
- 1 inch piece fresh ginger grated on a microplane
- 2 cups low-sodium organic vegetable broth see Notes
- 1/4 teaspoon ground turmeric optional
- 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.
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 (1/2 of recipe)
- Storage: Store this soup covered in the fridge for up to 3 days in the fridge.
Nutrition
Calories: 183kcal | Carbohydrates: 11g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 440mg | Potassium: 53mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10093IU | Vitamin C: 107mg | Calcium: 262mg | Iron: 2mg