Sunday, October 18, 2009

Pumpkin Bok Choy Soup

So listen, if you don't cook veggies like Bok Choy, you might want to try. It is one of those double bonus vegs, dark green on top and sharp white flavor on the bottom. Now you can buy it all year too. Just wash well, blot dry, slice white stems like you would celery 1 inch pieces, slice green tops into 2 inch wide pieces. Heat 2 tbsp canola oil and 2 tbsp. smart balance margarine in heavy pan on med-hi, add about 1 tbsp. dried basil, 1 tbsp. oregano, coarse pepper and salt to taste into oil and cook for about 1 minute to give the oil flavor. Stir, do not let scorch. Add veggie and cook for about 5 minutes, stirring, do not let it scorch, then add about 1 cup vegetable stock (chicken ok too, keep an open box in your fridge so you can just pour what you need), after bok choy starts to caramelize a bit, cover, lower heat, add more stock if needed and cook on low for another 10 minutes. Serve for supper, then the next day add one cup of pure canned pumpkin and another cup of stock to your leftover bok choy, heat gently. No additional seasoning is needed because you already did the work-now you have great, healthy soup in a flash, that you would pay a big buck for in a new trendy restaurant! I wish there could be a scratch and sniff website feature for you to smell what is left in the pan above.

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