It is finally snowing here in Southwest Idaho. FINALLY! I like winter, well because let’s face it, I lived in Ketchum when I first moved to Idaho in 1984. When people complain “it’s cold†I remind them that cold is 30 below.
I love squash, getting to like carrots even more these days. Never cooked with baby bok choy so there is a first time for everything, right?
Ingredients
Sesame oil or olive oil
1 yellow onion, chopped
4 garlic cloves, minced, add more to your liking
3 large carrots
2 zucchini, deseeded, cubed
2 baby bok choy, sliced
1 32 oz container vegetable broth or stock
2 tablespoons chopped fresh herb, I used basil
1 8 oz package of Healthy Noodles, I get these at Costco. Otherwise, I recommend a healthy noodle of your choice. I make sure the noodles are egg free for a vegan version.
Salt & pepper to taste
1 cup filtered water
1 Anaheim chile, sliced for garnish OR cook it in your soup to taste
Directions
Clean and cube vegetables into small cubes, same size. Slice the bok choy. Sauté onion with sesame oil in your soup pot until translucent, add garlic and sauté another minute.
Add carrots and squash, sauté together for at least 3 minutes. Add the vegetable broth/stock, add water to balance out the soup. Season with salt and pepper to taste. You can add the Anaheim pepper now or use it for garnish later. Simmer soup 15 minutes, then add bok choy and noodles. The added ingredients should only take a minute to warm up.
I serve this soup with a hot sauce and fresh chiles. Ah, a light winter meal!
Use any fresh herb you have on hand, I just happened to have basil cubes in my freezer. A good curry paste would be interesting, too!
#vegetablesoup #wintersoup #vegetarian
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