Mussel and bok choy soup
This is an easy, filling and super tasty recipe that can be made in one pot.
SERVES
4
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Dinner
SERVES
4
TIME TO MAKE
30 - 45 mins
MEAL TYPE
Dinner
A guide to making mussel and bok choy soup
Method
- Heat oil in a large pot and cook onion until soft.
- Add curry powder and cook briefly.
- Add tomato sauce, stock cube, water, mussels and carrots.
- Cover and cook until mussels have opened.
- Take the leaves and stems off the middle part of the bok choy and slice across into thin slices. Keep the white and green parts separate.
- Add white parts of bok choy and noodles, pushing the noodles to the bottom of the pot so they are covered by the soup.
- Cover and cook for 5 minutes or until vegetables are tender but not soggy.
- Add green parts of bok choy.
- Cover and cook for 1 minute then remove from heat, squeeze lemon juice over and serve.
-
1
onion, chopped
-
2 tbsp
oil
-
1 tsp
curry powder
-
2 tbsp
tomato sauce
-
1
chicken stock cube
-
1 litre
water
-
1.3 kg
whole mussels
-
2
carrots, sliced
-
3-4
bok choy
-
125 g
vermicelli noodles
-
3 tbsp
lemon juice
Per serve
-
Energy
1025kJ
-
Total Fat
10.2g
-
Saturated Fat
1.9g
-
Total Carbohydrate
36.8g
-
Sugars
13.7g
-
Dietary Fibre
2.6g
-
Sodium
652mg
A guide to making mussel and bok choy soup
Method
- Heat oil in a large pot and cook onion until soft.
- Add curry powder and cook briefly.
- Add tomato sauce, stock cube, water, mussels and carrots.
- Cover and cook until mussels have opened.
- Take the leaves and stems off the middle part of the bok choy and slice across into thin slices. Keep the white and green parts separate.
- Add white parts of bok choy and noodles, pushing the noodles to the bottom of the pot so they are covered by the soup.
- Cover and cook for 5 minutes or until vegetables are tender but not soggy.
- Add green parts of bok choy.
- Cover and cook for 1 minute then remove from heat, squeeze lemon juice over and serve.
A guide to making mussel and bok choy soup
Method
- Heat oil in a large pot and cook onion until soft.
- Add curry powder and cook briefly.
- Add tomato sauce, stock cube, water, mussels and carrots.
- Cover and cook until mussels have opened.
- Take the leaves and stems off the middle part of the bok choy and slice across into thin slices. Keep the white and green parts separate.
- Add white parts of bok choy and noodles, pushing the noodles to the bottom of the pot so they are covered by the soup.
- Cover and cook for 5 minutes or until vegetables are tender but not soggy.
- Add green parts of bok choy.
- Cover and cook for 1 minute then remove from heat, squeeze lemon juice over and serve.
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