Chinese Bok Choy Soup

Bok Choy Soup is sometimes referred to as Pak-Choi. However you pronounce of spell it, it’s always delicious.

Our soup is easy to make and good to eat whatever the season and you can easily consume 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 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.

BOK CHOY SHOUP 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.

Other foods you can add or eat it with are sour cream, Roast Pumpkin Seeds, chopped mixed nuts, croutons or try making this Keto Bread Loaf to go with it…the world is your oyster here.

This soup can be made in a saucepan, a soup maker or if you own a Thermomix it can be cooked in that too. With a soup maker or a Thermomix it’s as easy as throwing all the ingredients in and cooking it for 25 minutes on setting 4, then blend on high…Voila! With a saucepan a handblender will be needed

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!

CHEF’S NOTES:

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

Prep: 5 min
Cook: 25 min
Servings: 4

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

Protein: 14g
Fibre: 14g
Fat: 5g

Kcal: 229
Course: Soup
Difficulty: Easy

INGREDIENTS

  • 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)

DIRECTIONS

  • 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 or Thermomix book for 25 minutes, blend together then top with your favourite toppings.

  • Serve and enjoy!