Ingredients
The following ingredients have 8 Servings
- 3 carrots (peeled and sliced)
- 1 celery stalk (diced)
- 1 yellow onion (small, diced)
- 1 garlic clove (minced)
- 1 tablespoon ginger (fresh, minced)
- pinch kosher or sea salt (more or less to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes (more if desired)
- 1 teaspoon paprika
- 4 cups vegetable broth (low-sodium)
- 2 tablespoons lite soy sauce
- 4 cups bok choy (chopped, loosely packed)
- 4 egg whites
- 2 green onions (chopped)
- 2 tablespoons cilantro (fresh, chopped)
Instruction
- Add all ingredients except bok choy, egg whites, green onion, and cilantro to the slow cooker. Cover and cook on low 6 to 8 hours, or until the vegetables are tender. Add bok choy, stir and continue cooking just until wilted, approximately 5 minutes.
- In a small bowl, whisk egg whites until frothy. When the soup is hot, slowly stir while drizzling the whisked egg whites into the soup. Once all egg whites are incorporated, cook for an additional two minutes.
- Ladle into bowls, and top with green onion and cilantro to serve.
