With my love of all types of soup I am always looking or coming up with some kind of soup during these colder months.
Every place you look you can find a veggie curry soup but last week I made this soup adding my own twist. I am not sure if anything I did would make this a true curry soup, but it worked so I thought I would share it today plus it is such a fast soup to make that it’s great when in a hurry and the health benefits are great!
Bok Choy has significant amounts of A and C so with just those two benefits alone this soup can really help you during these cold months when our immune system is taxed. There are so many more benefits to this veggie, but I won’t list them at this time instead did you know that eating this plant raw could interfere with your thyroid function? True you would need to eat a good amount of it raw, but I find this so amazing. The reason this plant that offers so many great benefits for our heart, immune system and even fighting cancer when cooked can cause problems with our thyroid when raw is because some plants like Bok Choy and other cruciferous plants produce several enzymes that help protect them from herbivores.
So, when making this soup as tempting as it may be to graze as you cut up your veggies maybe hold back a little with the Bok Choy, besides you’ll have more for your soup that way too.
Vegetable Curry Soup:
2 1/2 cups of Veggie Stock
1 can (unsweetened) Coconut Milk
Small punch of Bok Choy cut up in bite size pieces even the tops but divided up.
2 Small Carrots cut in bite size pieces
1 Cup of Kale cut up in small pieces
Small Purple Onion (diced but save for a garnish)
4-5 Gloves of Garlic (diced)
Fresh Ginger Root (peeled and diced)
Turmeric, Coriander and Curry Powder to taste
Olive Oil (about 1 Tablespoon)
1 pack Japanese Style Soba Noodles
In a pot pour olive oil in then add diced garlic and ginger sautéing together for a few minutes. Next add your dry seasonings continue to sauté a minute or two longer, add cut up carrots, white part of the Bok Choy You will want to sauté for a few minutes before adding your veggie stock and coconut milk. After adding the liquid simmer for about 10-15 minutes or until your veggies are almost done then add chopped kale and Bok Choy tops for a few more minutes they will cook fast, so it won’t take long.
While you have your soup cooking, cooked Soba noodles per package directions then add them to the soup the last minute or two. Serve and enjoy!
