Radiant Bok Choy Soup elevates an under-appreciated veggie to the rock star status it deserves. I team it up with golden turmeric in this revitalizing soup full of anti-oxidants and anti-inflammatories.
*This post is sponsored by Jade Asian Greens ~ thank you for supporting my brand partners, I promise to bring you only the very best!
This is a dream team if there ever was one, two of the world’s healthiest foods headlining in one bodacious soup — just look at that color!
Bok choy is one of the most nutrient dense foods on the planet, it’s full of vitamins, minerals, beta carotene, amino acids, and fiber. Turmeric is no slouch in the nutrition department, either ~ and it’s responsible for that brilliant yellow. Turmeric is a member of the ginger family, and people have been using it in cooking and in medicine for thousands of years. It reduces inflammation, fights cancer, improves liver function, protects against Alzheimer’s Disease, and lowers cholesterol, just to name a few of its many talents.
Suffice it to say this delicious Radiant Bok Choy Soup is good and good for what ails you.
My baby Shanghai bok choy from Jade Asian Greens comes cleaned and ready to go, (Jade was the first on the market with washed, ready to use Asian greens in 2008) so this soup can be on the table in just about the time it takes for the broth to come to a simmer. I love baby bok choy because the flavor is delicate and sweet, and they need only the briefest cooking, just long enough to wilt the leaves but maintain that wonderful crunch in the ribs. These tender baby Shanghai bok choy are so small that all I need to do is slice them in quarters, lengthwise.
For this soup I begin by sauteing the turmeric in a little oil, followed by garlic and ginger. The vibrant yellow color blooms when I add a couple of cans of luscious full fat coconut milk.
Mushrooms, diced tofu and lots of fresh lime juice complete the list of ingredients. Once everything is heated through it’s ready to serve. This simple soup is a feast for all the senses, and was adapted from a recipe in Barbara Kafkas wonderful book, Vegetable Love.
TIP: The fresh bagged greens are designed to last a long time in the refrigerator, but you can also pop the bags right into the freezer. Frozen greens can be used in smoothies and cooked recipes (they won’t be crisp when they thaw, so no salads.)
Head on over to Jade’s website to get my full recipe!