The farmer’s market here is finally over. Finally seams inappropriate because I will miss it so greatly until April rolls around. Saturday mornings in the spring are like Christmas for me. What surprises will there be? What will I not be able to go home without after its first appearance at the market? For this soup, I let the lingering fall produce make my selections. Bok choy was only $1.00! I coudn’t leave it behind, and hence this soup was born.
Sometimes brothy soups like this can be low in flavor. Unless you jack up the sodium, which I try not to do. I made a garlic infused broth for this soup which amped up the flavor big time! I usually saute my aromatics in oil to infuse a deep flavor, but this broth is going to appear in more soups because it was phenomenal!
I added tofu for protein, but you can feel free to chose your favorite protein for this soup. I used portabella mushrooms because they are my favorite as well. And they are budget friendly! {Bonus} Last, but not least, wheat berries add great texture and makes this soup a lot more filling! Enjoy!
- 4 cups vegetable broth
- 2 garlic cloves, thinly sliced
- ⅓ cup wheat berries
- 1½ cups water
- 8 oz portabella mushrooms, diced
- 1 garlic clove, minced
- Splash olive oil
- Black pepper to taste (~1/4 tsp)
- 7 leaves from a large bok choy
- 8 oz firm tofu, diced to ¼ inch
- 1 TBS reduced sodium soy sauce
- 1 TBS rice vinegar
- 1 TBS fresh parsley, minced
- Simmer broth and garlic in a large soup pot or dutch oven for 15 minutes. Meanwhile prepare wheatberries and veggies for the soup.
- Cook wheat berries in water for 45 minutes. Meanwhile, prepare the veggies for the soup.
- In a large heavy bottomed skillet (I prefer cast iron) saute mushrooms and minced garlic in a splash of olive oil and season with pepper to taste.
- Seperate white parts from the leafy green parts of the bok choy and chop them separately into a ½ inch dice.
- Pour wheatberries and any remaining water into the garlic infused broth. Add sauted mushrooms and chopped bok choy. Simmer for 20 minutes or until bok choy is tender. Remove from heat and stir in soy sauce, rice vinegar, and parsley. Serve.
This sound great Alison. But I will be switching out the protein.
That’s the best thing about making it yourself, you can make it how you want to!