Nourishing Turmeric Sweet Potato & Bok Choy Soup
25 minutes
1033 reads
About Nourishing Turmeric Sweet Potato & Bok Choy Soup
Craving a vibrant, nourishing soup that warms you from the inside out? This Turmeric Sweet Potato & Bok Choy Soup is bursting with flavor and healthy ingredients, perfect for a chilly evening or a light lunch.The golden hue of this easy-to-make soup hints at the earthy warmth of turmeric and the sweet creaminess of sweet potato. A touch of bok choy adds a delightfully peppery bite and satisfying texture.Enjoy this delicious and healthy way to savor the season's best vegetables – it's packed with vitamins and antioxidants for a truly feel-good meal.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Vegetables
- 1/2 bowl Greens mixed
- 5 Baby Bok Choy
- 1/4 cup Potato boiled and cubed, sweet
- 1/4 cup Corn Kernels sweet
Aromatics and Spices
- 1 tsp Garlic minced
- 1 tsp Chili green, minced
- 1 tsp Ginger Paste
- 1 tsp Turmeric Paste fresh
- 1/2 tsp Pepper black, ground
Other Ingredients
- 2 tbsp Bajra Flour
- 1 tsp Olive Oil
- 1 tsp Lemon Juice
- 1 tsp Herbs mixed
- Himalayan Salt pink, to taste
Instructions
- In a pot, combine the mixed greens, sweet potato, sweet corn, ginger paste, turmeric paste, black pepper, and salt. Add enough water to cover the vegetables.
- Bring the mixture to a boil, then reduce heat and simmer until the vegetables are tender. This allows the flavors to meld and the vegetables to soften.
- In a small bowl, whisk the bajra flour with a little water to form a smooth paste. This will help thicken the soup and add a creamy texture.
- Slowly drizzle the bajra paste into the simmering soup, stirring constantly to prevent lumps. Continue to simmer for a few minutes, or until the soup has thickened slightly.
- While the soup simmers, heat the olive oil in a separate pan over medium heat. Add the minced garlic and green chili and sauté until fragrant. This creates a flavorful base for the bok choy.
- Add the baby bok choy to the pan and sauté until it begins to wilt but still retains some crispness. This quick sauté preserves the bok choy's fresh flavor and vibrant green color.
- Remove the soup from the heat and stir in the lemon juice. The acidity of the lemon juice brightens the flavors of the soup.
- Pour the soup into bowls and top with the sautéed bok choy mixture. Garnish with fresh mixed herbs and serve hot.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the cooking time based on the thickness of your chicken pieces. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- If you prefer a creamier sauce, add a splash of heavy cream or coconut milk at the end of cooking.
Storage Instructions
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop.
Recipe Video
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Recipe Nutrition
Calories: 106kcalCarbohydrates: 20gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 90mgPotassium: 249mgFiber: 2gSugar: 2gVitamin A: 4001IUVitamin C: 19mgCalcium: 55mgIron: 2mg
Geeta Biswas
Articles: 919
4 Comments
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What a delicious recipe! Thanks for posting.
I’m eager to make this recipe!
This looks divine! Can’t wait to make it.
Looks so mouthwatering! Thanks for sharing.