Creamy Bok Choy Vegetable Soup


Creamy Bok Choy Soup from

Creamy Bok Choy Vegetable Soup
  1. 2 Tbs. Oil
  2. 1 medium Onion, chopped
  3. 3 medium Red Potatoes diced
  4. 1 Sweet Potato (optional) diced
  5. 2 Broccoli Crowns, stem chopped and florets seperated
  6. 2 stalks Bok Choy chopped
  7. 1 cup yellow Corn
  8. 1 Zucchini large diced
  9. 1/2 cup Tamari Soy Sauce
  10. 2 cans Tomato Paste
  11. 1 tsp Black Pepper
  12. 1/2 tsp Sea Salt
  13. 1/2 tsp Red Pepper Flakes
  14. 1 tsp Garlic Powder
  15. 2 - 3 Quarts filtered Water
  1. Saute Onion and Potatoes in oil until softened.
  2. Add in all other ingredients except for Broccoli florets. Bring to a boil. Reduce heat to simmer and cook for 1 hour.
  3. Carefully transfer 1/2 of soup to a blender. Blend until smooth.
  4. Pour pureed soup back into pot. Add in Broccoli florets.
  5. Bring heat back up to boil. Reduce to simmer and cook for 30 minutes or until serving.
  1. Yields 4 Quarts. Store refrigerated for 1 week or freeze for up to 6 months.


Creamy Bok Choy Vegetable Soup from 

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7 thoughts on “Creamy Bok Choy Vegetable Soup

  1. Angela @ Canned Time

    We have it in the health groceries and the Asian markets but I got this from my new Farmer delivery. Making slaw tomorrow with it that I think will be the best use of it yet.
    Ah, the price you pay for living in peaceful Oklahoma Girl 😉

  2. The Vegan 8

    Omg Angela, this looks so good! You truly, honestly always have the flavors I love in your recipes…the seasonings and spices I love, you use. I love every ingredient in this and I am going to pin it after I finish this post. I must admit, I don’t really pin many recipes, but this is one even my hubby would love. I’m going to print it out as well and hope to make it soon. It really has my tummy growling now!

    1. Angela @ Canned Time

      Its the little size, pretty sure it’s 6 oz.
      I had a big case of those cans to use up but it would be fine without it, just a little thinner and since I blended up some of the soup, you really probably wouldn’t miss the texture, just a little tomato flavor. Hope you all like it! I know certain bloggers that I click with their flavor pallet and man! I need more meals in a day to prepare, ya know? So many recipes….
      BTW, I have a small batch of that peanut granola of your’s baking right now…….smells awesome. I added in some sour cherries and it tastes just like a peanut butter sandwich ♥

  3. The Vegan 8

    Oh, what size cans of tomato paste do you use?? I just have to be careful because my hubby can’t seem to tolerate too much tomato paste we’ve discovered with his gout. Thanks!

  4. rika@vm

    You know how much I love creamy soups! What a great way to use the bok choy especially these veggies….I always use leftover veggies from the fridge to make myself a spicy veggie soup (harissa/tomato paste). When it comes to bok choy I always use them in “Asian” soups, stews or stir-fries, however t’s nice to use them in something different. Why not make bok choy-based pies or salads?!

    1. Angela @ Canned Time Post author

      Ha ha! Not sure about pie, but salads a good choice. I’m always making soups with leftovers too and they’re a nice change from salad for dinner, even when it’s hot out I love me some veggies!

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