Diet: Dairy Free, Gluten Free, Nut Free, Paleo, Pescatarian, Soy Free, Vegan, Vegetarian
Serves: 3-4
Cooking Time: 25 minutes
Total Time: 25 minutes

Description

Broccoli, a nutritional powerhouse, and pak choi, an incredible anti-inflammatory leafy vegetable originating from South China, make up this delicious green soup.

This recipe came out of complete chance, with the expiry date looming on these two vegetables in my fridge. Always one to prevent food waste, there’s no better way to use up the left overs in your fridge than to blend in a heart-warming soup.

The most common recipe choice for pak choi is the ever popular stir fry, therefore I was pleasantly surprised to find another use for this exotic vegetable, creating this unique health promoting soup.

Ingredients

• 1 whole broccoli
• 1 pak choi
• 1 pint vegetable stock
• 1 garlic clove (grated)

Method

1. Roughly chop the broccoli into chunks and put into a pan with boiling water. Put on a medium heat and allow to boil for 10 minutes until the broccoli is soft.
2. Meanwhile add 1 tsp coconut oil into a large pan. Once heated throw in the grated garlic and fry on a medium heat for 5 minutes until golden.
3. Once the broccoli is soft, drain and add to the pan which contains the garlic.
4. Immediately pour in the vegetable stock.
5. Tear the pak choi into strips and add to the pan.
6. Place a lid over the pan and allow to simmer on a medium heat for 15 minutes.
7. Pour all pan contents into the blender and blend until smooth, then it's ready to serve.