Vegetable bok choy soup Recipe

• 150 g parsnip, peeled
• 100 g carrots, peeled
• 200 g kohlrabi, peeled
• 300 g bok choy
• 50 g leek, sliced
• 2 tbs olive oil
• 1500 ml water
• 1 tbs Chinese spice mixture
• 1 tsp dried crushed hot pepper
• 1 tbs soy sauce
• 1 tsp sea salt

Directions

1.

Cut the parsnip into thin strips using a vegetable peeler. Set aside.

2.

Spiralize or grate carrots and kohlrabi. Set aside.

3.

Cut the white part of the boy choy into strips, save leaves for later. Set aside.

4.

Sauté leek in oil until wilted.

5.

Add parsnip strips, carrots, kohlrabi and white parts of bok choy, stir and sauté for 3 - 4 minutes.

6.

Add the water, bring soup to the boil, then reduce the flame and cook for about 10 minutes, covered.

7.

Add Chinese seasoning, crushed pepper, salt and soy sauce, stir.

8.

Cut Bok choy green leaves into strips and add to the soup, stir and cook for 2 - 3 minutes.