Sunday, November 22, 2009
Easy Veggie soup
We started our soup with some Turkey Stock that we had in the freezer from Canadian Thanksgiving. You could use homemade chicken stock or vegetarian soup stock as well.
4 cups gluten free soup stock
2 medium carrots, chopped small
2 baby bok choy, chopped, with greens separated from the white stalks
2 handfuls of shiitake mushrooms sliced, hard stems removed and discarded (save them for your next soup stock)
1 small bell pepper, seeds removed and chopped into small bite size pieces
1 small onion, chopped fine
1 Tbsp. fresh ginger, finely chopped
3 cloves garlic, finely chopped
2 scallions, greens only, chopped for garnish
salt, to taste
fresh ground pepper, to taste
crushed red chili peppers, to taste
fresh lemon wedges for serving
1 cup Brown Rice- cooked according to the package instructions
1. Cook the brown rice according to the package instructions.
2. Heat stock in soup pot over medium heat, add ginger, garlic and chopped onion. When the soup begins to boil, add the carrots, shiitake mushrooms, bell peppers and Bok Choy stalks. Turn heat down to simmer and cook until vegetables are sufficiently done. (add some water if you need too) Salt to taste, add crushed red pepper. Adjust seasonings until satisfied, Stir in the bok choy greens at the last minute.
3. Scoop some brown rice into individual serving bowls, ladle vegetable soup over top. Garnish with scallion pieces and serve with lemon wedges for a little squeeze of freshness.