Terre Pruitt's Blog

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Variation of the Baby Bok Choy Soup

Posted by terrepruitt on January 28, 2012

Dance Exercise, Nia teacher, Nia Student, Nia Class, San Jose Nia, Nia San Jose, Cardio Dance, Nia workoutI spent a large portion of the day practicing Alive, it is the Nia routine I am starting to teach.  I debuted it Friday, but I need to practice and practice.  In Nia we say, “tight but loose”. So I need to know the music and choreography to perfection which allows me to dance with it and play to it is loose and flowing and fun to my Nia students.  So practice and play is the key.  I was so busy having fun with it I didn’t have a lot of time to come up with a blog post.  Because I also spent some time in the kitchen making a different version of my Baby Bok Choy and Spinach Soup recipe.  The people I made it for convinced me that it was good enough that I could use my adaptation of my Baby bok choy and spinach soup recipe as a post.  So here goes.

Parsnips, Broccoli, Baby bok choy, and Spinach Soup

–olive oil
–1 medium sized onion chopped (save some for garnish)
–2 parsnips (chopped)
–1 bunch of broccoli (chopped)
–4 bundles of baby bok choy  (bottom portion separate from leafy portion, chop both and leave separate, they are added to the soup at different times)
–2 or 3 tsp of minced garlic
–1.5 tsp granulated garlic
–1.5 tsp garlic salt
–48 oz of chicken broth
–a half of bottle or can of beer
–shake or two of teriyaki
–small piece (3/4 of an inch) of ginger, chopped
–3/4 of a 6-oz bag of spinach
–1.5 (ish) wooden spoonful of cream cheese spread whipped with chives

Sautee chopped onion in the olive oil.  When the onions look tender add in the chopped parsnip, add granulated garlic and garlic salt.  Cook parsnip until it seems a bit tender, then add the bottom portion of the bok choy and broccoli. Let it cook a minute, then add the minced garlic.  Sautee until tender.  Then pour in the broth.  Add about a half can or bottle of beer and the few splashes of teriyaki.  Stir it as you feel necessary throughout the entire process.  Bring to boil. Add the cream cheese if you are going to use it.  Add the ginger.  Add leafy portion of the bok choy and bag of spinach.  Let cook for a few minutes or until the veggies are wilted.  Once the veggies looked wilted use the blender to mix it all up.  (I use the immersion blender so I can keep it all in the same pot.  Please remember to be cautious of the steam.)

The parsnips give this a little difference flavor and the broccoli leaves little green specks in the soup no matter how much you blend it.  Actually when you look at it, it looks the same as all the other soup I make.  But it tastes different.

I was trying to make something easy to eat for someone with a sore throat.  This soup is kind of thick yet easy to swallow and it packs a punch with all the vegetables it contains.  Thank you so much for taking the time to read this and let me to continue to share my soup experiments and at the same time put spending time with friends and family at the forefront of life!

Enjoy!

6 Responses to “Variation of the Baby Bok Choy Soup”

  1. Michele said

    Oh boy I wish I was there to taste your yummy soup, looks delicious! Last month I made a homemade chicken soup with parsnips, they have an interesting taste, but I thought really easy to enjoy even though it was an new and strong taste for me…I’ll have to go to strorage and find my stick blender 🙂

    Like

    • So in your chicken soup you cut up the parsnips and just let them float in the soup? To me parsnips smell and tasts like carrots but with a little spice to them. The soup did come out pretty good. I put more vegetables in it than I ever had so it was kinda thick and not all the vegetables got pureed all the way. I didn’t have all my blades with me so I couldn’t blend it more. It was still good.

      Did you notice I put ginger in it? Thanks to you!

      Blending the veggies might be a good way to get them into your kids!

      Like

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