Bok choy, celery, and water chestnut soup

My sister gave me these adorable measuring cups for Christmas last year. I didn't actually get to open the gift until this Thanksgiving, and I was so eager to try them out! (I believe these are still on sale at Anthropologie.) They are so impractical, but look so sweet next to my Kitchen Aid!

After too many holiday soirees - and too many salty processed holiday snacks - all I wanted was a big bowl of light, green, crunchy soup. This is it.

4+ cups chopped bok choy

4+ cups chopped celery

1 can sliced water chestnuts

4+ tablespoons Bragg Liquid Aminos

5+ garlic cloves, pressed

1-2+ tablespoons lemon juice

2+ tablespoons olive oil

Cayenne, parsley, and thyme - all to taste

Combine Bragg's, freshly pressed garlic, lemon juice (freshly squeezed is best), and olive oil in a cup, give a gentle stir, and set aside. Wash and chop 4+ cups each of bok choy and celery, add to a pot, add water to cover, and the liquids. When veggies are about halfway done, dump in a can of sliced water chestnuts. At this time, also sample the broth and add more Bragg's, garlic, or lemon juice if desired. Shake in some cayenne, parsley, and thyme. Do not omit the cayenne!

This is so simple and so good. It is a tasty and nearly calorie-free way to eat your greens. If you are watching your calories, though, do not omit the olive oil. Your body can't absorb the nutrients from the vegetables without the fat (which is also why you should pass on fat-free salad dressing.)