Low Carb Spiced Bok Choy and Broccoli Soup
How to Make It
Step 1
Thinly slice the shallot and garlic. Heat the oil in a large saucepan over a low/medium heat. Add the garlic and shallots and sweat gently until tender.
Step 2
Slice the tough base from the Bok choy to separate the individual stalks. Cut the leaves from the stalks and reserve to one side. Grate the ginger and add to the pan along with the broccoli florets, Bok choy stalks and cumin seeds. Stir to combine and cook for 2-3 minutes to soften the vegetables and toast the cumin seeds.
Step 3
Add the stock and bring to a gentle boil. Simmer for 5-6 minutes or until the vegetables are fork tender.
Step 4
Add the Bok choy leaves and stir until just wilted. Transfer to a blender or use a handheld stick blender and process until smooth.
Step 5
Scatter with dried chili flakes and fresh cilantro to serve.
Ingredients
- Vegetable Broth, Bouillon Or Consomme – 4 cup
- Cilantro – 2 tablespoon
- Bok Choy – 1 cup
- Olive Oil – 1 tablespoon
- Ginger Root, Raw – 1 slice – 1″ diameter
- Broccoli Florets – 1 cups
- Shallot – 1 tablespoon, chopped
- Garlic – 1 clove
- Hot Chili Pepper, Dried, With Seeds – 1 teaspoon
- Cumin, Seed – ½ teaspoon