Oxtail soup with Bok Choy & veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 carrot Carrots, cooked 1.50 tbsp Extra Virgin Olive Oil 2 serving Roasted Garlic 2-3 cloves or 4 grams 24 oz oxtail with bones 0.50 tsp salt, table 1.50 tbsp Apple Cider Vinegar, Bragg's Organic 6 cup Bok Choy, raw-shreaded 1.5 cup, diced Celery, cooked 1.5 cup, chopped Onions, raw 4 tsp Lea & Perrins, Worcestershire Sauce 8 tbsp Soy Sauce 6 cup (8 fl oz) Water, tap
bake tail bones 30 min, sautee onions, fennel and carrot.
Add bones and fill pot with water to cover the veggies and bones. Boil bones and veggies for at least 2 hours, Take out bones after that, pull meat from the bones and chop to add it back to the soup pot.
Add bok choy and beet greens, season with salt and paprika or coriander and let simmer until greens are tender (10-15 minutes).
Serving Size: 5 large portions
Add bones and fill pot with water to cover the veggies and bones. Boil bones and veggies for at least 2 hours, Take out bones after that, pull meat from the bones and chop to add it back to the soup pot.
Add bok choy and beet greens, season with salt and paprika or coriander and let simmer until greens are tender (10-15 minutes).
Serving Size: 5 large portions
Nutritional Info Amount Per Serving
- Calories: 189.7
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,152.9 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.5 g
- Protein: 18.1 g
Member Reviews