Starters & Light meals

Green-leaf soup

4
Easy
10 minutes
25 minutes

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 6 cups light chicken or vegetable stock
  • 4 large spring onions, sliced into sections
  • 1 stick celery, sliced into short lengths
  • 1 x 4 cm piece ginger, sliced
  • 2 T caster sugar
  • salt
  • 2 good handfuls of sliced Asian cabbage leaves (such as bok choy)

Method

Ingredients

Heat the stock in a large pan, then add the white parts of the spring onion, as well as the celery, ginger, sugar and salt, to taste.
Bring to a boil, then gently simmer for 20 minutes. Pass through a sieve, reserving the liquid and discarding the sieved remains. Add the Asian greens and boil for 2 minutes. Serve immediately.

Cook’s notes: The broth and greens can be served separately or, for a main-course soup, ladled onto pork noodles. Prawns can also be added.

TASTE’s take:
Leaf soups are the lightest of broths, providing a spot-on counterbalance to rich foods, as well as a delightful way to eat veggies.

TASTE

Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

View all recipes

Comments

Load more