Radiant Bok Choy Soup

Ingredients

• 1 (5 ct) bag Jade Baby Shanghai Bok Choy
• 2 Tbsp coconut oil
• 1 Tbsp powdered turmeric
• 1 tsp salt (or to taste)
• 2-inch knob of ginger
• 2 cloves garlic
• 2 (13 oz) cans of organic coconut milk
• 2 limes
• Several cremini mushrooms
• A handful of enoki mushrooms
• 1 cup diced tofu

Directions

Slice the Bok Choy in quarters lengthwise.

Heat the coconut oil in a heavy soup pot and sauté the turmeric and salt for 1-2 minutes, stirring constantly.

Peel and slice the ginger paper thin, or mince it. Peel and mince the garlic. Add the ginger and garlic to the turmeric and sauté another 1-2 minutes.

Add the coconut milk to the pan, along with 2 cups of water. Add the juice of one lime, stir to combine, and heat the soup to a simmer.

Thinly slice the cremini mushrooms, and then add both types of mushrooms to the soup, along with the Bok Choy. Simmer gently for 5 minutes, just until the vegetables are barely tender.

Add the tofu, heat through, and serve immediately, with lime wedges on the side. Each person can squeeze a lime wedge over his or her soup, as desired.