Bok Choy and Red Pepper Soup

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

1. Heat the sesame oil in a large pot over medium heat.
2. Add the chopped onion, minced garlic, and minced ginger. Sauté until they release their aroma and the onions become translucent, about 2 minutes.
3. 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.
4. 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.
5. Stir in the soy sauce, red pepper flakes, salt, and black pepper. Allow the soup to cook for another 2 minutes.
6. Remove the pot from heat and let the soup cool slightly before blending. This will prevent splatter and potential burns.
7. Using an immersion blender or a stand blender, blend the soup until it's smooth. Be careful when blending hot liquids.
8. Return the soup to the pot and heat it over low heat until it's warmed through.
9. 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.