This is the perfect soup for cold winter says or if you feel like you’re getting sick. Anytime I feel like I’m getting sick, I pump myself full of healthy greens and tons of water. This detox soup is perfect to flush out the toxins and keep you warm! It’s very ginger-y, so beware if you don’t love spice!

• 1 tablespoon olive oil

• 1/2 bunch scallions

• 2 cloves garlic minced

• 2 tablespoons minced fresh ginger

• 2.5 cups low-sodium vegetable broth

• 2 cups water

• 1 head bok choy

• 1 tablespoon turmeric

• 1/4 cup mushrooms

• 1 serving kelp noodles or noodle of choice

• Salt if desired

• Sesame Seeds for topping

• OPTIONAL: Tofu would be the perfect protein to add

  In a dutch oven or stockpot, heat olive oil over medium-low heat. Chop up the light green stem off the scallions. You can save the dark green tops for a garnish at the end. Add the scallions, garlic and ginger to the pot of heated olive oil. Cook, stirring occasionally for 2 to 3 minutes until the garlic and ginger is fragrant.

  Pour in the vegetable broth and water. Bring to a boil, reduce to a simmer, and cook for 5 minutes.

  While broth is simmering, cut the end off the head of bok choy. Cut off the stems and then cut the stems and leaves into thin strips. Throw into the soup and cook for 5 minutes until the stems soften.

  Add Turmeric and kelp noodles, and let it simmer until noodles are soft. Add salt to taste, and simmer for 10 minutes.

  Serve in bowls and top with sesame seeds and scallions.

  Enjoy!