Sweet Potato & Bok Choy Soup

By: Team Reboot
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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Ingredients:

  • 3 tbsp Olive Oil
  • 1 medium Onion, diced
  • 2 Leeks, white part only, roughly chopped
  • 2 cloves Garlic, minced
  • Pinch Red Pepper Flakes
  • 2 medium Carrots, sliced into 1/4-inch thick rounds
  • 2 Celery Stalks, diced
  • 1 large sweet potato, peeled and roughly chopped
  • 2 sprigs Thyme
  • 2 sprigs Parsley
  • 1 tsp Salt
  • 4 cups (1000 ml) water
  • 1 large Bok Choy or 3 Baby Bok Choy, cleaned and torn in pieces
  • 1/2 tsp fresh ground Pepper

Directions:

  1. Heat the oil in a large pot over medium heat.
  2. Add the onion, leeks, garlic and red pepper flakes and sauté until the vegetables soften, about 3 minutes.
  3. Add the carrots, celery, sweet potato, thyme, parsley and salt and sauté 3 minutes.
  4. Add the water and increase the heat to high.
  5. Bring the mixture to a boil, then return to a simmer and cook until the vegetables soften, about 30 minutes.
  6. Stir in the bok choy and cook for another 5 minutes.
  7. Stir in the pepper and any additional salt if necessary.
  8. Remove the thyme and parsley sprigs and serve.
  • Nutrition per serving:
  • Calories180
  • Fat1.5 g
  • Saturated Fat0 g
  • Cholesterol0 mg
  • Sodium100 mg
  • Carbohydrates21 g
  • Fiber4 g
  • Sugars8 g
  • Protein 3 g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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