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.

Calories: 180

Fat: 1.5 g

Trans Fat: 0 g

Cholesterol: 0 mg

Sodium: 100 mg

Carbohydrates: 21 g

Fiber: 4 g

Sugars: 8 g

Protein: 3 g