There is nothing like a little soup to get you through the winter blues. This soup is by far one of my favorites and it will soon be yours too!
- Mixed vegetables – (pick your kind and the amount you want, i went to the grocery store and they had a raw mixture of broccoli, Zucchini, Squash, onions, sugar snap peas, onions, carrots, and peppers. If you choose to use a lot of vegetables i added another cup of Vegetable broth and a 1/2 cup of water just to add more liquid
- 4 cups Low Sodium Vegetable broth (add 1/4 cup if you want to cook your veggies with the broth instead of oil)
- 4 oz Rice noodles (or any kind you prefer)
- 2 1/2 tablespoons Soy sauce
- 4 stalks of Bok Choy
- 1 Lemon juiced
- 1 cup water
- Spices (Oregano and Basil is what i used)
- 2 tablespoons Sriracha (add some spice!)
- 3 Stalks of Celery Chopped
In a large pot over medium heat pour some of the vegetable broth in to cover the bottom of the pot (or if you would like you can use 1 tablespoon of canola oil, I like to stay away from cooking my veggies in oil, I don’t think it does anything but add calories) Separate the Bok cChoy stems from the leaves and chop the stems up. Add the mixed vegetables and the stems of the Bok Choy (save the leaves for later) to the pot once the vegetable broth is hot (Cover and Steam). Occasionally stirring the veggies steam them down so they are a little tender (5 minutes approximately). Once the veggies are tender, add the 4 cups vegetable broth, water, and add the spices (oregano and basil). Once the broth is boiling completely, add the rice noodles and the sliced leaves of the Bok Choy. Cook down until the noodles are to your liking and the Bok Choy leaves are wilted. Once the noodle and Bok Choy are cooked add the lemon, Sriracha and soy sauce. Stir and Serve. Once in the bowl squirt some Sriracha into each separate bowl if you need a little extra spice.