This Bok Choy Soup sometimes referred to as Pak-Choi is easy to make and good to eat whatever the season. You can easily get your 5-a-day with this recipe. It's loaded with super nutrients and fibre to kick start your diet or day.

This recipe calls for unusual but simple store cupboard spices to give you that ultimate flavour. And, for those with allergens or are simply health conscious, it's dairy-free, gluten-free, nut-free, egg-free and is suitable for vegans.

Any sugars in this soup are from the naturally occurring sugars in the vegetables which are very good for you. It can be eaten as a light lunch or an accompaniment for dinner.

When you think of Chinese soups, you think of noodles and chunky vegetables. This soup is made with zero fuss and fluff, it's easy to prepare and is deliciously rich and creamy. Don't be surprised you'll be wanting seconds.

Chef’s Bok Choy Soup Tips

Wherever possible use organic vegetables because not only are they’re void of bad pesticides and herbicides, but they’re much tastier. Your organic soup will be full of nutrients and be more flavourful.

This soup can be made in a saucepan or a soup maker. If you own a Thermomix, then it's as easy as throwing all the ingredients in, chop the veggies up on setting 5-6 for a couple of seconds, thne cook for 25-30 minutes on setting 4, then blend on high.

Don’t be alarmed by the butter beans you can’t taste them. They merely give this soup a creamy texture without having to use cream…it really is ingenious!

Bok Choy Soup Recipe

Prep: 5 min

Cook: 25 min

Freeze: Yes

Servings: 4

Fat: 5g

G. Carbs: 37g

N. Carbs: 23g

Protein: 14g

Fibre: 14g

Kcal: 229

Course: Lunch

Cuisine: Chinese

Difficulty: Easy

By: AppiPure


Nutritional calculations are per person, are rounded off estimates and exclude optional extras. If you use other ingredients or quantities, the results can’t be guaranteed.

Kitchen Tool: Hand Blender, Food Processor, Soup Maker


  • 1 medium Red Onion
  • 2 Garlic Cloves
  • 50g Red Lentils
  • 1 Celery Stick
  • 1 medium Carrot
  • 2 Chinese Bok Choy
  • 1 tbsp melted Extra Virgin Coconut Oil
  • 1 can of Butter Beans (400g)
  • 2 Bay Leaves
  • Pinch of Himalayan Salt
  • Pinch of Black Pepper
  • 1 Litre Stock
  • Sour Cream (Optional)


  • If you're using the stove method, first start chopping the red onions, garlic celery, bok choy, and carrot into small chunks using a food processor. This makes cooking easier and quicker.
  • Add to your warm pan.
  • Add the melted coconut oil into the pan and saute for 5 minutes.
  • Add the stock, lentils, strained butter beans, bay leaves, salt and pepper.
  • Using your food processor or hand blender give the soup mix a blast until creamy.
  • Sprinkle with your favourite herbs or diced spring onions and dairy-free sour cream before serving.
  • If you're using a soup maker follow the instructions. Cook for 20 minutes, blend together then top with your favourite toppings.
  • Serve and enjoy!
About the Author Sharon

A loving mum, wife, a crazy Husky lover and loving life. Passionate about helping people achieve beautiful health for a lifetime... One life at a time!

  • I was skeptical making this, but since I had all the ingredients I decided to give it a go. After it was cooked we ate it and though it was really nice. The end result blew us all away. My family gave me the thumbs up with a 9/10 score. How happy am I, thank you.

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