Carrot and Bok Choy Soup

Do you get much snow where you live?

I would typically say that we do not get much snow here, but this winter may prove me wrong. We have gotten measurable snow at least three times so far this season and if this trend continues it will likely be our snowiest winter in Southern Indiana to date.

“Much snow” is a pretty relative thing, isn’t it? Chris saw snow falling from the sky for the first time about four years ago whereas I just always remember having snow.

I was lucky enough to witness Chris’ first snow day from school while we were at Purdue.

He literally went out to play in it. Well, he took his monster truck of a Jeep out in the snow anyway.

Chris had a lot of newish cold weather experiences that year. He had been snowboarding before, but wasn’t exactly a snowboarder until that winter. He went for his second ice skate. You get the idea.

This is a picture of Chris and I during his second ice skating experience…my nose looks a bit cold.

Do you prefer a white Christmas or do you like for it to be warm enough to eat Christmas dinner outside? Chris and I are definitely split on this one!

Adapted from Peasant Cuisine.

Ingredients:

• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 2 large carrots, peeled and cut into rounds
• olive oil spray
• 1 medium head of bok choy, washed and chopped (stalks and leaves)
• 64 oz vegetable broth
• 1/4 cup soy sauce

Directions:

• Sauté the onions, garlic, ginger and carrots using a bit of olive oil sprayed into the bottom of a large pot until the onions turn transparent.
• Stir in the bok choy and continue to cook until it begins to wilt.
• Add vegetable broth and soy sauce, then simmer until the carrots become tender.
• Optional: Stir in some soba noodles to make it a meal, just be sure to stir them in one bowl at a time so that they don’t become soggy.

Servings ~ 6
Calories (without soba) ~ 62, Fat ~ 1 g, Carbohydrates ~ 11 g, Protein ~ 4 g