October 17, 2017
Transport to a warm place with this flavor-rich soup!
Makes 6 1-cup servings
1 tablespoon finely chopped fresh ginger
4 cups vegetable broth
2 teaspoons minced garlic
1/2 to 1 jalapeño pepper, seeded and finely chopped (or more to taste)
1 cup sliced mushrooms
1 cup bite-size broccoli florets
1 cup finely chopped packed bok choy, packed
1 green onion, finely chopped, including top
1 tablespoon finely chopped fresh cilantro
Mix broth, ginger, garlic, and jalapeño pepper in a pot and bring to a boil. Add mushrooms and simmer 2 minutes. Add broccoli and bok choy. Simmer until broccoli is tender but still bright green and crisp, 3 to 4 minutes. Do not overcook. Stir in green onion and cilantro. Serve immediately.
Source: Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.
Per 1-cup serving: Calories: 59; Fat: 0.8 g; Saturated Fat: 0.1 g; Calories from Fat: 12.4%; Cholesterol: 0 mg; Protein: 3.2 g; Carbohydrates: 10.8 g; Sugar: 1.3 g; Fiber: 2.8 g; Sodium: 152 mg; Calcium: 43 mg; Iron: 1.3 mg; Vitamin C: 17 mg; Beta-Carotene: 914 mcg; Vitamin E: 0.5 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.