You can make this soup with only pak choi or spinach. Whichever you have in the fridge at the moment will work
Serves: 4
Prep & Cooking: 30-35 minutes
Ingredients:
- 150g fresh spinach
- 100-150g pak choi
- 50g sorrel
- 1 leek or onion
- handful of wild garlic or 2-3 cloves of garlic
- handful of parsley
From the cupboard:
- 1-2 handfuls of noodles
- 1 egg
- 100g natural yoghurt
- 1 teaspoon paprika
- ½ lemon (the juice only)
- cooking oil
- salt to taste
Method:
- Finely chop the leek, spinach, pak choi and sorrel. Stir-fry until the greens soften. Season with paprika and salt. Add 1 litre of boiling water.
- Cook for 15 mins. Finely chop the parsley and crush the garlic. Add these along with the noodles and cook until the noodles are ready. Remove from the stove.
- In a separate mixing bowl, whisk the egg with the yoghurt and lemon juice. Using a ladle, add the water from the cooked soup little by little whilst stirring (4-5 ladles).
- Add the water mixed with the egg and the yoghurt to the pot. Keep stirring for a few minutes.
You can make this soup with only one type of green veg or a mixture of the above.
Recipe and image by Pavlina.