This was the first recipe I shared on Micro of the Macro. It’s quick, easy, healthy, and delicious; what could be better?
According to the Universal Guideline for Human and Planetary Health, (WFPB.ORG), Human and environmental health are dependent on one another. What we consume greatly influences our personal health, the economic health of our countries, and the health of the planet we all share.
In the age of Coronavirus, this idea is more urgent than ever. Boosting immune function by eating more whole plant foods (for example, eating a sweet potato rather than sweet potato chips) and by consistently hydrating, which I believe is just as important as washing your hands, makes you proactive. And being proactive is a much better approach than stressing about when you might get the vaccine. Would you agree?
One cup of bok choy has about 75% of the US RDA of Vitamin C, which has been shown to help people who have contracted the virus. And vegetable soups, with a high water & mineral content, are very hydrating, which can mean the difference between falling ill or staying healthy.
Bok Choy Soup is one of my easiest go-to recipes. It doesn’t require much time in the kitchen, and it’s amazingly delicious. I have shared it with friends, some of whom weren’t previously familiar with the vegetable, and they, too, love it. With the addition of a few chopped Yukon gold or baby red potatoes, it can be made heartier for chilly nights.
A big thanks to www.Vegannie.com for the inspiration.
Let me know what you think if you give it a try!
Yield: 5-6 servings
1-2 tbsp olive oil
1 yellow onion, chopped
1/2 bunch celery, sliced
4 cloves garlic, minced
1/4 tsp crushed red pepper
Himalayan salt to taste
15 oz cannellini beans, drained
*3 bouillon cubes
*6 cups water
1 large bunch of bok choy, chopped into 1” pieces (or 4-6 baby bok choys)
(*or sub 6 cups of your favorite broth)
Sauté the onions and celery in the olive oil over medium-low heat for 8-10 minutes, until the onions are becoming translucent. Add the garlic and sauté, stirring, for another minute. Add crushed red pepper and sprinkle with salt. Add beans and stir for another minute or two. Break up the bouillon cubes over the beans and add the water. Increase the heat to high. Once it is almost boiling, stir until the bouillon cubes dissolve completely. Add the bok choy and reduce to a simmer for 8-10 minutes, or longer if you prefer the greens softer. Add salt to taste. Enjoy with a chunk of nice crusty bread.