1. Heat the olive oil over medium heat then lightly sauté the scallions, basil, oregano, paprika, and optional red pepper flakes for about 2 minutes.

2. Add the rest of the ingredients, except for the bok choy. Sauté for 5 minutes, stirring halfway through, making sure all vegetables are well-coated with the seasonings.

3. Add 6 cups of water and bring the pot to a boil, then let simmer over low heat for another 15-20 minutes, until the turnips and carrots are slightly tender.

4. Turn off the heat and stir in the bok choy. Adjust seasoning to taste.

5. Ingredient Variations and Substitutions: Bok choy is a powerhouse of nutrients, containing at least 70 different antioxidants and an impressive nutrient profile of vitamins A, C, K, potassium, B vitamins, iron, and more in just one cup (which only contains about 20 calories). You can find it at your local supermarket or grocery store, but if you are having trouble use spinach, kale, or chard instead. They are just as packed with nutrients as bok choy is. 

6. For added fiber, which helps regulate bowel movements, add one cup of shredded cabbage. One cup is usually well tolerated by those with IBS, and you'll be getting less than that when you enjoy a single serving of this soup. You can also add fiber by incorporating more IBS-friendly veggies—potatoes, rutabaga, parsnips, fennel bulb, broccoli, and bell peppers are all good choices.