Winter Warmer Soup
Winter Warmer Soup with bold flavors is amazingly delicious and comforting. Entirely vegan, gluten free, and made in one pot!
Servings: 4
Calories: 175kcal
Cost: $5
Equipment
Ingredients
For the healing broth
- 1 Tablespoon oil optional- see note for oil free cooking
- 2-3 bay leaves
- 5-6 peeled and finely diced or minced garlic cloves
- 1-2 inch of grated ginger root
- 2 stalks of celery finely chopped
- 4 cups of low sodium vegetable stock or water
- 1 teaspoon turmeric powder
- ⅛ teaspoon ground black pepper
- Handful of cilantro- chopped
- 1 Tablespoon Lime or lemon juice
- Salt per taste
- Red chili flakes or chili garlic sauce - per taste
For toppings
- 4 baby bok-choy- rinsed washed and slit into middle cut into bite sized pieces, if needed
- 1 onion diced
- 2 cups mushrooms quartered
- 1 cup thin rice noodles
Instructions
Stove-Top Instructions :
- Heat 1 tsp. oil in a heavy-bottomed pot. Add onions, mushrooms and bok-choy. Sauté on high heat until mushrooms release water and appear darkened. Flip the bok-choy so both the sides char nicely. Remove the content from the pan. Keep it aside.
- Heat 1 teaspoon of oil in the same pot. Once the oil is heated, add celery, bay leaves, garlic and ginger. Sauté them on a low heat for few minutes, stirring very frequently, until they softened (about 3 minutes).
- Now, add in the turmeric and ground black pepper. Stir the whole time and make sure your flame is on low as ground spices burn easily. (30 seconds)
- Add about 4 cups of water or vegetable stock. Bring the soup to the boil and then simmer gently for about 20 minutes. Turn off the heat. Season with salt and lime or lemon juice.
- Serve hot soup over rice noodles, bok-choy and mushrooms. Garnish with fresh cilantro, chili flakes or chili garlic sauce and ground black pepper. Enjoy your wonderful creation !!
Instant Pot Instructions :
- Turn on the Instant Pot and select sauté High. Once it displays HOT, add oil. Once Oil is warm, add onions, mushrooms and bok-choy. Sauté on high heat until mushrooms release water and appear darkened. Flip the bok-choy so both sides char nicely. Cancel Sauté and remove the content from the pan. Keep it aside.
- Turn on the Instant Pot and select sauté High. Once it displays HOT, add oil, celery, bay leaves, garlic and ginger. Sauté them stirring very frequently, until they have softened and released their aroma (about 3 minutes). Cancel SAUTE.
- Now, add in the turmeric and ground black pepper. Stir the whole time as ground spices burn easily. Add about 4 cups of water or vegetable stock. Close the lid and select Manual ( Pressure Cook button on newer models) 5 minutes ( Vent Sealed) .
- Once Instant Pot does cooking and beeps when done, wait for 10 minute on keep warm setting and release the remaining the pressure. Open the lid. The warming broth is ready.
- Stir in cooked bok-choy, mushrooms and rice noodles. Season with salt and lime juice. Using a ladle, pour a cupful in each serving bowl. Garnish with fresh cilantro, chili flakes and ground black pepper. Enjoy your beautiful creation !!
Notes
WFPB oil free cooking:
If you are looking to make this soup oil free, simply skip the sautéing in oil part. Warm ¼ cup water instead and sauté the onion and ginger garlic in water. Rest of the recipe remains the same. Serve this soup warm. It can be refrigerated and stored for up-to 3 days.Nutrition
Serving: 4big cups | Calories: 175kcal | Carbohydrates: 23g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Fiber: 4g | Sugar: 5g