This easy vegetarian bok choy soup is quick and simple to make and is full of vitamins. With as an extra crispy fried Halloumi. You fry everything briefly in the pan, then let it stew. Puree the soup and serve. And you fry the Halloumi crispy in a pan. A tasty vegetarian recipe that contains less than 200 calories!
1. Replacements - Bok choy - You'll only need one head of bok choy or two heads of Shanghai bok choy. You can also replace this vegetable with Chinese cabbage.Kale - If you can't get your hands on fresh kale, you can also use the freezer veggie (no additions). Or you can substitute it with Swiss chard, broccoli, or cubes of kohlrabi.Spinach - No spinach? No worries. Use Swiss chard as a substitute.Turmeric - Turmeric has a citrus ginger flavor. You could also use curry, ginger, or cumin in this soup.Halloumi - Paneer is a great replacement for Halloumi and can also be fried. You can also use Feta cheese, but you don't fry it (Feta won't fry well) and add it sliced in cubes to your soup. And you can make this soup vegan by substitute the Halloumi cheese with cubes of fried tofu.2. Also tasty - Add a finely chopped red pepper for more spice. It's also nice to drizzle some olive oil into the soup.3. Storage - Because this soup contains spinach it's not advisable to reheat it again.Grilled Halloumi can be kept, covered with some plastic foil, in the refrigerator for up to two days (nice to use as a topping in another soup).4. Nutrition - With this recipe, you can fill four large soup bowls. The number of calories shown is per large soup bowl with Halloumi topping.
Vegetarian bok choy soup
Chop the shallots.
Heat a large frying pan with olive oil and fry the onion for three minutes.
Add the kale and stir-fry for three minutes.
Add the spinach, bok choy and turmeric into the pan and stir-fry for 1 minute. If you can't add everything at once, add the vegetables in batches. Because of the heat, they will shrink and you can add some more to the pan.
Pour in the vegetable stock and bring to the boil on high heat. Then turn the heat low.
Let everything simmer for 20 minutes.
Puree the soup with an immersion blender and season with salt and pepper.
You can start preparing the topping when the soup is simmering. Cut the halloumi into cubes.
Heat a pan over low heat and fry the halloumi until t's brown and crispy on both sides.
Serve in a beautiful soup bowl.
Top the soup with some fried Halloumi.
TIP: drip a little olive oil for extra flavor in the soup.