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Chinese Bok Choy Soup

Chinese Bok Choy Soup

You can count on this Chinese Bok Choy Soup to please your palate. It's simple to prepare and only takes around 25 minutes to cook. This soup is naturally sweet, tasty, loaded with great nutrients and fiber, and guaranteed to satisfy you and your friends.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Lunches
Cuisine: Asian
Calories: 226
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Red Onion
  • 2 Garlic Cloves
  • 50 grams Red Lentils
  • 1 Celery Stick
  • 1 Carrot
  • 2 Chinese Bok Choy
  • 1 can Butter Beans 400g
  • 1 liter Vegetable Stock
  • 1 tbsp Extra Virgin Coconut Oil
  • 1 pinch Black Pepper
  • 1 pinch Himalayan Salt
  • 2 Bay Leaves
  • fresh Basil or Corriander
  • 4 tbsp Sour Cream dairy-free, optional

Equipment

  • Saucepan or soup maker
  • Stick Blender not necessary if you're using a soup maker
  • Silicone Spatula
  • Weighing Scales
  • Measuring Spoons
  • Mini Chopper not necessary if you're using a soup maker
  • Chopping Board

Method
 

Soup Maker
  1. If you’re using a soup maker, first roughly chop the vegetable either by hand or with the soup maker.
    1 Red Onion, 2 Garlic Cloves, 50 grams Red Lentils, 1 Celery Stick, 1 Carrot, 2 Chinese Bok Choy, 1 can Butter Beans, 1 liter Vegetable Stock, 1 pinch Black Pepper, 1 pinch Himalayan Salt, 2 Bay Leaves, fresh Basil or Corriander
  2. Add all the ingredients to your mixer.
  3. Cook for 20 minutes.
  4. Remove bay leaves.
  5. Blend together.
  6. Serve and enjoy!
  7. Top each portion with 1 tablespoon of sour cream.
    4 tbsp Sour Cream
Stove Method
  1. If you’re using the stove method, first start by roughly chopping the red onions, garlic, celery, bok choy, and carrot into small chunks using a mini chopper or food processor. This makes cooking easier and quicker.
    1 Red Onion, 2 Garlic Cloves, 1 Celery Stick, 2 Chinese Bok Choy, 1 Carrot
  2. Add to your pan.
  3. Add the melted coconut oil into the pan and saute for 5 minutes.
    1 tbsp Extra Virgin Coconut Oil
  4. Add the stock, lentils, strained butter beans, bay leaves, salt and pepper.
    50 grams Red Lentils, 1 can Butter Beans, 1 liter Vegetable Stock, 1 pinch Black Pepper, 1 pinch Himalayan Salt, 2 Bay Leaves, fresh Basil or Corriander
  5. Cook for 20 minutes.
  6. Remove bay leaves.
  7. Using your food processor or hand blender give the soup mix a blast until creamy.
  8. Serve and enjoy!
  9. Top each portion with 1 tablespoon of sour cream.
    4 tbsp Sour Cream

Notes

Here are some great tips to ensure your Chinese Bok Choy Soup turns out delicious:
  1. Select fresh bok choy with vibrant green leaves and firm stems.
  2. Bok choy can collect dirt between its stems and leaves, so rinse it thoroughly under running water and pat it dry with paper towels.
  3. Taste your soup before serving and adjust the seasoning with salt and pepper.
  4. Blend the soup thoroughly if you prefer a smoother consistency. If you prefer a chunky consistency, blend partially.
  5. Finely chop the garlic and other veggies to release their flavors when cooking.
  6. Slice bok choy into bite-sized pieces, separating the leaves from the stems.
  7. Allow the soup to simmer to allow the flavors to meld together. Simmering also helps the soup thicken naturally.
  8. Use a flavorful vegetable or chicken stock as the base for your soup. Homemade stock is ideal, but store-bought works well too.
  9. Creamy soups are best served hot. Reheat gently if needed.
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