Bok choy is the heart of this savory soup. This is a fantastic soup for hot or cold weather.
I love bok choy. It is full of nutrients. Wonder where to get calcium? Bok choy has 110 mg per cup. It is also loaded with vitamins C, A and K, magnesium, potassium, manganese, and iron. And did I mention it tastes great?
For this recipe I used baby bok choy. It is tender and has a light sweetness to it. But I didn’t just chop it up and throw it in the soup…I marinated it and tossed it in the dehydrator for a bit. It provided the perfect touch. Marinated mushrooms and a wonderful coconut broth combined with cumin, ginger, turmeric and the bok choy make a healthy soup perfect for this weather. I suggest warming the soup gently on the stove or in the dehydrator to take off the winter chill.
Coconut Soup with Bok Choy. This is a fantastic soup for hot or cold weather.
- 4 cups thinly sliced bok choy
- 6 tablespoons
- 4 tablespoon sesame oil, divided
- 1 1/2 cup thinly sliced mushrooms
- 1 tablespoon coconut sugar
- 1 young Thai coconut, meat and liquid
- water (enough to make 2 1/2 cups total liquid when combined with the liquid from the coconut)
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 1-inch piece ginger, peeled and chopped fine
- 1 teaspoon raw chili garlic sauce (recipe here)
- Himalayan salt and pepper to taste
1. Toss bok choy with 3 tablespoons Braggs Liquid Aminos and 2 tablespoons sesame oil. Dehydrate at 115 degrees for 1 hour.
2. Toss mushrooms with remaining braggs, sesame oil and coconut sugar. Let marinate for at least one hour.
3. Place coconut flesh, coconut water and water in high-speed blender. Blend until the mixture starts to feel warm.
4. Add cumin, turmeric, ginger, raw chili garlic sauce, salt and pepper. Blend until combined.
5. Remove to bowl, stir in bok choy and mushrooms. Re-heat gently if desired.
by SUSAN on FEBRUARY 7, 2014