Cranberry Bok Choy Soup

The beautiful red cranberries in the stores constantly remind me of Christmas. The cool air touching my skin, the cloudy sky, white snow in the mountains and the warm smell of celebrations all over upbeats my feelings to cook and create more recipes in my favorite place in the house (kitchen). December month fills me with more excitement and energy and delicious warm and unique soup gives me the cozy feeling. With so many mixed feelings inside me I can never stop smiling and my love for cooking increases three folds. 🙂

For this I cooked fresh cranberries in the vegetable broth and then blended them to get the vibrant red color for my soup. To maintain the crunchy texture of the soup so that I don’t miss biting on my food I sautéed garlic, sage leaves, bok choy and added onion powder for extra flavoring. I combined all the ingredients in the same pan and seasoned with salt and pepper and served myself a bowl of this warm Cranberry Bok Choy Soup.

A mild tangy flavor of the soup and the crunchy texture of the vegetables sweetened with a little pure date syrup and thickened with coconut milk made my tummy super happy and satisfied. A bowl full of antioxidants and greens and lots of nutrition along with so much taste took my heart away and till now I have made three rounds of this soup already. This soup is one of my favorite winter lunches that fills me up and helps me maintain my healthy diet regime 🙂

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Cranberry Bok Choy Soup

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves 2

Per Serving 123 calories

Fat 8 g

Carbs 12 g

Protein 2 g

2

Ingredients

• ½ cup fresh cranberries
• 2 cups vegetable broth
• 1 tsp olive oil
• ¼ tsp dried garlic
• 1 tbsp. fresh sage leaves (chopped)
• ½ tsp onion powder
• 1 cup baby bok choy (chopped)
• ½ tsp salt
• ½ tsp crushed black pepper
• ½ cups unsweetened coconut milk
• 1 tsp date syrup
• 1 tsp hemp seeds

Instructions

1. In a saucepan combine cranberries and vegetable broth and boil for 3-4 minutes or until cranberries become tender and soft. Remove from the flame and let it cool. (While cooling the broth will absorb the color of cranberries).
2. Once cooled blend the broth and cranberries smooth.
3. In a nonstick pan heat olive oil and add garlic, sage leaves, onion powder and chopped bok choy. Sautee until bok choy is translucent and does not have any raw taste.
4. Now add the blended broth to the pan and let it boil for couple of minutes.
5. Add salt, pepper, coconut milk and date syrup and cook in a low – medium flame for 2-3 minutes.
6. Turn off the flame and pour it in the soup bowls. Top it with hemp seeds and enjoy it warm or at room temperature.

Notes

This soup is mildly tangy in flavor so feel free to adjust the date syrup according to taste.

Any sweetener (except honey) can be used in this syrup.

This soup will pair well with dinner roll or your choice of bread.