Digestive Support
Ginger Carrot Soup With Bok Choy
Ingredients
- 1 tablespoon olive oil
- 1/3 cup onion, peeled and chopped
- 2 cups clean spring/borehole water
- ½ tablespoon peeled, grated fresh ginger
- 250g carrots, peeled and thinly sliced
- ½ cup chopped young Bok choy – stems removed and coarsely chopped
Instructions
- Heat oil in a small saucepan over medium heat and sauté onion and ginger, until onions are slightly translucent
- Add water and carrots and allow to simmer for about 5 minute until carrots are soft
- Add Bok Choy and simmer for one minute
- Purée the soup with a food processor or blender
- Return soup to the pot and heat through
Serves 1