Best Broccoli And Bok Choy Soup Recipes

Sauteed Bok Choy and Broccoli image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 6

1 pound bok choy
1 pound broccoli
2 tablespoons canola oil
1 garlic clove, chopped
1 tablespoon finely grated fresh ginger
1 to 2 tablespoons soy sauce

Steps:

Cut white stalks from bok choy; slice into 1-inch pieces. Coarsely chop green leaves.
Peel stalks from broccoli; slice 1/4 inch thick. Cut florets into bite-size pieces.
In a large skillet, boil 1/2 cup water. Add bok choy stalks and broccoli; cover. Simmer over medium-low until broccoli is bright green, 5 to 7 minutes. Uncover; cook on high until water evaporates, 2 to 4 minutes.
Add bok choy leaves, oil, and garlic. Cook, tossing often, until garlic is fragrant, 2 minutes.
Press ginger in a sieve over skillet to release juices. Stir in soy sauce.

Nutrition Facts : Calories 65 g, Fat 4 g, Protein 2 g

Bok Choy-Broccoli Stir-Fry image

Provided by ratherbeswimmin

Categories Greens

Time 37m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1 medium onion, thinly sliced
1 tablespoon freshly grated gingerroot
2 cloves garlic, minced
1/2 teaspoon salt (to taste)
1/4 teaspoon red pepper flakes (to taste)
3 cups sliced fresh broccoli florets
1 -1 1/2 lb bok choy, coarsely chopped
2 tablespoons lemon juice
1 1/2 teaspoons sugar

Steps:

Nutrition Facts : Calories 74.9, Fat 4.9, SaturatedFat 0.6, Sodium 253.7, Carbohydrate 7.2, Fiber 1.1, Sugar 2.9, Protein 2.5

Quick Creamy Broccoli Soup image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 7

1 tablespoon olive oil
1 medium onion, halved and sliced
1/8 teaspoon ground nutmeg
4 cups reduced-sodium chicken broth
1/3 cup rolled oats
1 1/2 pounds broccoli, florets separated, stems peeled and cut into 1/2-inch rounds
Coarse salt and ground pepper

Steps:

In a large saucepan, heat olive oil over medium-low heat. Add onion, and cook until softened, 5 minutes. Add nutmeg; cook until fragrant, 30 seconds.
Stir in broth, 1 1/2 cups water, oats, and broccoli. Season with salt and pepper. Bring to a boil; reduce heat. Simmer until broccoli is tender, 5 to 10 minutes.
Puree soup in batches, filling blender halfway. Return to pot. Season with salt and pepper.

Nutrition Facts : Calories 150 g, Fat 8 g, Fiber 5 g, Protein 6 g

Sautéed Bok Choy and Broccoli image

Yield serves 4

Number Of Ingredients 6

1 pound bok choy
1 pound broccoli
2 tablespoons canola oil
1 garlic clove, chopped
1 tablespoon finely grated peeled fresh ginger
1 to 2 tablespoons soy sauce

Steps:

Cut the white stalks from the bok choy; slice the stems into 1-inch pieces. Coarsely chop the green leaves. Peel the stalks from the broccoli; slice 1/4 inch thick. Cut the florets into bite-size pieces.
In a large skillet, boil 1/2 cup water. Add the bok choy stalks and broccoli; cover. Simmer over medium-low heat until the broccoli is bright green, 5 to 7 minutes. Uncover; cook on high heat until the water evaporates, 2 to 4 minutes. Add the bok choy leaves, oil, and garlic. Cook, tossing often, until the garlic is fragrant, 2 minutes.
Press the ginger in a sieve over the skillet to release its juices. Stir in the soy sauce.