Creamy Bok Choy and Broccoli Soup

Ingredients

• Coconut oil (2 tablespoons)
• Onion (1 medium, chopped)
• Garlic (3 cloves, minced)
• Fresh ginger (1 tablespoon, grated)
• Broccoli (2 cups, cut into florets)
• Bok choy (2 cups, chopped)
• Vegetable broth (4 cups)
• Coconut milk (1 cup)
• Soy sauce (2 tablespoons)
• Lime juice (1 tablespoon)
• Red pepper flakes (1/2 teaspoon (adjust to taste))
• Salt (to taste)
• Pepper (to taste)
• Cilantro (1/4 cup, chopped (for garnish))

Instructions

1. In a large pot, heat the coconut oil over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté for about 5 minutes, until fragrant and the onions are translucent.
3. Stir in the bok choy and broccoli florets, cooking for an additional 5 minutes while stirring occasionally to soften the vegetables.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes, or until the vegetables are tender.
5. Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
6. Return the soup to the pot and stir in the coconut milk, soy sauce, lime juice, red pepper flakes, salt, and pepper. Heat through without boiling.
7. Serve hot, garnished with fresh cilantro leaves for a burst of freshness.