Ginger-Tomato Soup

Soups are probably one of the easiest things to make. Simple. Hearty. Hot. Delicious. Yummy! What else is there to say? Soup just puts a smile on my face. It was a Friday, so I didn't want to put too much effort into making something and I wanted to relax.

I had some bok choy. I also had some leftover spinach. It just so happens that there was a little nub of ginger left, hiding in the corner of the veggie compartment. In which I totally almost forgot I had it. Plus the sauce of the fire-roasted tomatoes, I had opened when I made those Sausage Pizza Sticks and Ratatouille. I don't like to put anything to waste. So I threw that into the soup. Let it simmer until the bok choy and spinach shrink down, the enjoyed.

The result is what you see. Very gingery with a hint of tomato. I used chicken stock, but you may use veggie stock to make this a vegetarian soup. Be careful as the soup is hot meaning temp-wise. In my excitement, I couldn't wait and burnt my tongue. Ouch!

Serves 2-3.



Ginger-Tomato Soup

4 oz tomato paste or sauce
1 12 oz can chicken or vegetable stock
1 large garlic clove (minced)
2-3 Tbsp ginger (sliced)
3 bok choy (ends removed)
3 c baby spinach
2 Tbsp olive oil
salt
pepper


On medium to low heat, heat the olive oil in a pot and saute the garlic and ginger for about a minute.

Add in the tomato sauce, mix to combine for 2 min. Add in the stock, then the bok choy and spinach. Bring the mixture to a simmer and until the vegetables had wilted.

Season with some salt and pepper. Add more, if needed.