Spicy Bok Choy & Leek Soup is a tasty little soup to kick start your detox or to help nurse you back to health during an illness. All of the fresh veggies and herbs included in the recipe are especially helpful during a cold or the flu. This soup has lots of bold and spicy flavors. It can be enjoyed anytime of year but the flavors are particularly wonderful during cool autumn and winter evenings. I do like spice, so be warned and adjust the peppers according to your own preference.

Ingredients:

• 2 large leeks (cleaned well and chopped)
• 2 Bok choy bundles – separated the leaves from the stems and set leaves to the side
• 2 large cloves of minced garlic
• 2 quarts of homemade vegetable broth
• 1 teaspoon finely chopped hot pepper
• 1 tablespoon finely minced ginger
• 3 ounces chopped fresh cilantro
• 1 teaspoon chili flakes
• 1 teaspoon cayenne pepper
• 1 tablespoon Bragg’s Liquid Aminos or coconut aminos (Healthy soy replacements)
• 1 tablespoon cider vinegar
• 2 tablespoon unrefined coconut oil
• salt and pepper to taste

Directions:

Be careful while chopping peppers. They can burn! Remember to wear gloves to protect your skin from Capsicum oils. After you have chopped all of your vegetables, get out a large soup pot. Heat the pot and then add the oil. Let the oil heat for about 20 seconds, then add the leeks, garlic, hot pepper and bok choy stems.

Let the veggies on medium low heat for about 5 minutes. Then add the apple cider vinegar, spices and 1T of liquid aminos.
Cook for about another two min.
Add the vegetable broth and water turn up the heat a little and bring to a boil.
Add more spice if you needed and stir in the bok choy leaves just before serving.

The whole thing should take less than 20 minutes to create. Serve with warmed homemade gluten-free bread.