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Low Carb Spiced Bok Choy and Broccoli Soup

This warming soup is packed with low carb broccoli and Bok choy, aromatic cumin, fiery ginger and topped with spicy chili flakes to serve.

This makes a great lunch or dinner option served with a slice of keto bread.

68 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Step 1

Thinly slice the shallot and garlic. Heat the oil in a large saucepan over a low/medium heat. Add the garlic and shallots and sweat gently until tender.
Step 2

Slice the tough base from the Bok choy to separate the individual stalks. Cut the leaves from the stalks and reserve to one side. Grate the ginger and add to the pan along with the broccoli florets, Bok choy stalks and cumin seeds. Stir to combine and cook for 2-3 minutes to soften the vegetables and toast the cumin seeds.
Step 3

Add the stock and bring to a gentle boil. Simmer for 5-6 minutes or until the vegetables are fork tender.
Step 4

Add the Bok choy leaves and stir until just wilted. Transfer to a blender or use a handheld stick blender and process until smooth.
Step 5

Scatter with dried chili flakes and fresh cilantro to serve.

Carolyn 4 years ago

I absolutely love this soup! Since I absolutely love this soup! It’s almost a regular lunchtime treat these days. I was looking for some way to up my calcium since I’ve got osteoporosis, and the bok choy and broccoli are apparently full of it. I’m in New Mexico, so I do add some Hatch green chile, but that’s the only change.

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Ingredients