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Bok Choy and Red Pepper Soup
This vibrant, Asian-inspired soup merges the crunchiness of Bok Choy and the sweetness of Red Bell Peppers with the zing of fresh ginger and garlic. A pinch of red pepper flakes adds a subtle heat, while a drizzle of sesame oil and soy sauce brings an umami depth. This soup is not just delicious, it's a nutritional powerhouse, boasting high levels of vitamins A, C, and K.
Ingredients
- Salt
- to taste
- Black pepper
- to taste
- Red pepper flakes
- 1/2 teaspoon or to taste
- Sesame oil
- 1 tablespoon
- Soy sauce
- 2 tablespoons
- Vegetable broth
- 4 cups
- Fresh ginger
- 1 tablespoon, minced
- Garlic
- 2 cloves, minced
- Onion
- 1 medium, chopped
- Red bell pepper
- 1, diced
- Bok choy
- 1 large head, chopped
Instructions
- Heat the sesame oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, and minced ginger. Sauté until they release their aroma and the onions become translucent, about 2 minutes.
- Add the diced red bell pepper and chopped bok choy to the pot. Cook for another 3-4 minutes, until the vegetables are slightly tender.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let the soup simmer for 10 minutes. This allows the flavors to meld together.
- Stir in the soy sauce, red pepper flakes, salt, and black pepper. Allow the soup to cook for another 2 minutes.
- Remove the pot from heat and let the soup cool slightly before blending. This will prevent splatter and potential burns.
- Using an immersion blender or a stand blender, blend the soup until it's smooth. Be careful when blending hot liquids.
- Return the soup to the pot and heat it over low heat until it's warmed through.
- Serve the soup hot, garnishing with additional chopped bok choy or red pepper flakes if desired. A squeeze of fresh lime juice can also add a refreshing twist.
Tips
- For a non-vegetarian version, chicken broth can be used instead of vegetable broth.
- Adding tofu or cooked chicken can increase the protein content.
- Bok choy can be replaced with other Asian greens like Napa cabbage or Chinese broccoli.
Dietary Information
Servings: 4 Dish Type: Soup Prep Time: 15 minutes Cook Time: 20 minutes Calories: 100 Fat: 4g Carbs: 14g Protein: 3g Sodium: 500mg Sugar: 6g
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