We love that this soup can easily made vegan by swapping ghee for coconut oil and chicken stock for veggie! Make a big batch of this for your veggie friends and everyone will win!
Prep Time: 5 minutes
Cooking Time: 15 minutes
2 tablespoons ghee or coconut oil
4 heads of baby bok choy, chopped
1 cup cremini mushrooms, sliced
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 whole scallion, minced
¼ cup cilantro, chopped
1 teaspoon fresh ginger, grated
2 cups chicken or veggie stock
1 medium avocado, peeled & sliced
Add ghee or coconut oil to a medium-sized soup pot and bring to medium-low heat.
Add baby bok choy and celery and sauté with sea salt, black pepper and garlic powder until soft, about 5 minutes.
Add scallion, cilantro and ginger and continue to sauté until everything is wilted.
Add chicken or veggies stock and bring to a simmer until heated through, about 5-10 minutes.
Serve with sliced avocado and additional black pepper, storing any leftovers in the fridge for up to 5 days.
Net Carbs: 10