I bought kale and gorgeous bok choy the other day. So I was busy cleaning it today and decided I want to make some soup. So I reserved some of the bok choy after cleaning it and diced it up thin. Leaves & stem, I love bok choy because it is so delicious and unlike it's cousin cabbage, it's never bitter and doesn't make my stomach upset.
I cleaned peeled and added three heirloom carrots. One red one yellow and one purple. Plus I added some diced up beat, and one yellow potato. Yukon Gold, my favorite.
I added 1 heaping tablespoon of chicken Better Than Bouillon! Which is such a good base for stock. It is a bit salty so I did not add more salt to the dish.
I did add Chives, Black Pepper, Curry and Turmeric for seasoning. No garlic, mostly because I was out and I like fresh over powdered.
I added 1 heaping tablespoon of chicken Better Than Bouillon! Which is such a good base for stock. It is a bit salty so I did not add more salt to the dish. I did add Chives, Black Pepper, Curry and Turmeric for seasoning. No garlic, mostly because I was out and I like fresh over powdered.
I cooked this 15 minutes over medium heat with 3 cups of 9.5 water. When the vegetables were tender I added in the 6 oz package of Chevre, 1 cup of Goat Cheddar and 1/4 cup of shaved Pecorino Romano. To this I added 1/2 a bag of Penne Pasta and stirred occasionally to prevent sticking.
Seriously this was a fantastic lunch! And so loaded with veggies! Though you can't tell since the penne swelled up so much.
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