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
G. Carbs: 37g
N. Carbs: 23g
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.
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