The beautiful red cranberries in the stores constantly remind me of Christmas. The cool air touching my skin, the cloudy sky, white snow in the mountains and the warm smell of celebrations all over upbeats my feelings to cook and create more recipes in my favorite place in the house (kitchen). December month fills me with more excitement and energy and delicious warm and unique soup gives me the cozy feeling. With so many mixed feelings inside me I can never stop smiling and my love for cooking increases three folds. 🙂
For this I cooked fresh cranberries in the vegetable broth and then blended them to get the vibrant red color for my soup. To maintain the crunchy texture of the soup so that I don’t miss biting on my food I sautéed garlic, sage leaves, bok choy and added onion powder for extra flavoring. I combined all the ingredients in the same pan and seasoned with salt and pepper and served myself a bowl of this warm Cranberry Bok Choy Soup.
A mild tangy flavor of the soup and the crunchy texture of the vegetables sweetened with a little pure date syrup and thickened with coconut milk made my tummy super happy and satisfied. A bowl full of antioxidants and greens and lots of nutrition along with so much taste took my heart away and till now I have made three rounds of this soup already. This soup is one of my favorite winter lunches that fills me up and helps me maintain my healthy diet regime 🙂