With the advent of winter, there is nothing more comforting than a bowl of hot steaming soup. Aside from traditional Indian dishes and local spices, I love to play around with ingredients from other countries. It gets pretty exciting in the kitchen and my creative juices start flowing. Plus Amma is always psyched about trying new eats. 🙂
Pak Choi, also known as bok choy, is a type of Chinese cabbage. When selecting pak choi, the leaves should be dark green and the stalks white and rigid. The leaves should not be limp. Young pak choi can also be served raw in salads or presented as a garnish.
Note: This recipe is sattvic. But you can also add onions, garlic and mushrooms to prepare Pak Choi soup. Just sauté diced onions and minced garlic along with the red peppercorns and ginger. Add chopped mushrooms and cook until soft. Then continue to follow the rest of the recipe.
- 3-4 tbsp Olive Oil
- 4 medium Organic Pak Choi stems
- 2 Red Peppercorns
- 1 tbsp Grated Ginger
- 1 tsp Black Pepper powder
- 400ml Water
• Grate the ginger.
• Wash and chop the pak choi stems and leaves.
• Heat the oil in a pot on low flame.
• Add the red peppercorns and ginger. Cook for 5 minutes.
• (If you are not preparing a sattvic recipe, you can add diced onions and minced garlic. Sauté them and add chopped mushrooms. Cook until mushrooms become soft.)
• Add the pak choi stems and leaves. Switch to medium flame. Cook until the stems and leaves wilt. This should take about 5 minutes.
• Add the water. Allow it to boil.
• Add the black pepper.
• Add salt to taste. Cook for 5-10 minutes before turning off the stove.
• Your Pak Choi Soup is now ready to be served! Bon Appetit!