L–R: Bok choy and mushroom soup; Delectable Detox Soup

BOK CHOY AND MUSHROOM SOUP

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SERVES 2–3

There won’t be ‘mushroom’ for dessert after a bowl of this substantial aromatic and hearty broth. This spruced-up soup using bountiful bok choy is deeply nourishing and mineral-rich.

1 tablespoon extra virgin olive oil or extra virgin coconut oil

2 garlic cloves, crushed

2 tablespoons grated ginger

8 baby bok choy (pak choy), cut in half lengthways, then washed and roughly chopped

1.5 litres (52 fl oz/6 cups) vegetable broth

180 g (6¼ oz/2 cups) button mushrooms, sliced

60 ml (2 fl oz/¼ cup) wheat-free tamari

60 ml (2 fl oz/¼ cup) apple cider vinegar

75 g (2½ oz/1 cup) sugar snap peas, strings removed, plus extra to serve

Celtic sea salt and freshly cracked black pepper, to taste

Heat the oil in a large saucepan over medium heat. Add the garlic and ginger and cook for 2–3 minutes or until soft. Add the bok choy and cook for 2–3 minutes or until wilted.

Add the remaining Ingredient, except the salt and pepper, and bring to the boil, then reduce the heat and simmer, covered, for 15 minutes. Season to taste.

Remove from the heat and allow to cool slightly, then purée in a food processor or blender to your desired consistency. Serve garnished with opened sugar snap pea pods.

SUPERCHARGED TIP

For a creamy soup add 250 ml (9 fl oz/1 cup) additive-free coconut milk or almond milk.