Thick Pak Choi Soup with Buckwheat and Courgettes

Makes: 2-3 bowls                                                  Prep and Cooking: 20-30 minutes

Ingredients:

  • 5-6 pak choi leaves with the stems
  • 200 g leeks
  • 1 carrot
  • 1 small courgette

 

From the cupboard:

  • cooking oil
  • 80g buckwheat
  • ½ teaspoon turmeric
  • ½ teaspoon dried coriander
  • Splash of soy sauce
  • Salt to taste

 

Method:

  1. Chop the leeks, carrots, courgettes and pak choi stems
  2. Stir fry for about 3 minutes. Add the buckwheat and keep stirring for another 3 minutes.
  3. Add salt, turmeric, coriander and soy sauce and stir for about a minute
  4. Add boiling water and cook until the buckwheat softens.
  5. At the end add the pak choi leaves, roughly chopped and cook for another 3 to 5 minutes

Buckwheat can be replaced with noodles or rice.

 

Recipe design by Pavlina