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Vegetarian Pak Choy Soup
This Vegetarian Pak Choy Soup is made with crispy tofu, bok choy and shiitake mushrooms, simmered up in a spicy, gingery broth.
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Preparation
10 mins
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Cooking Time
25mins
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Serving
3/4
Ingredients-:
- 1 small onion
- 1 tbsp olive oil
- 3 cups Uptown fresh Kale
- 1 Uptown Fresh Pak Choy
- 7 cups Uptown fresh spinach
- 1 tsp turmeric
- 4 cups water
- Panner slices or feta cheese
Instructions-:
- Chop the onions.
- Heat a large frying pan with olive oil and fry the onion for three minutes.
- Add the kale and stir-fry for three minutes.
- Add the spinach, pak choy and turmeric into the pan and stir-fry for 1 minute. If you can't add everything at once, add the vegetables in batches.
- Because of the heat, they will shrink and you can add some more to the pan.
- Pour in the water and bring to the boil on high heat. Then turn the heat low.
- Let everything simmer for 20 minutes.
- Puree the soup with an immersion blender and season with salt and pepper.
- Top the soup with slices of panner or feta cheese. ?Tip- drip a little olive oil for extra flavour in the soup. ?You can also add finely chopped red pepper for more spice.
