Mussel and bok choy soup
This is an easy, filling and super tasty recipe that can be made in one pot.
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
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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.
- 1onion, chopped
- 2 tbspoil
- 1 tspcurry powder
- 2 tbsptomato sauce
- 1chicken stock cube
- 1 litrewater
- 1.3 kgwhole mussels
- 2carrots, sliced
- 3-4bok choy
- 125 gvermicelli noodles
- 3 tbsplemon juice
Per serve
- Energy1025kJ
- Total Fat10.2g
- Saturated Fat1.9g
- Total Carbohydrate36.8g
- Sugars13.7g
- Dietary Fibre2.6g
- Sodium652mg
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.
Ingredients
- 1onion, chopped
- 2 tbspoil
- 1 tspcurry powder
- 2 tbsptomato sauce
- 1chicken stock cube
- 1 litrewater
- 1.3 kgwhole mussels
- 2carrots, sliced
- 3-4bok choy
- 125 gvermicelli noodles
- 3 tbsplemon juice
Ingredients
- 1onion, chopped
- 2 tbspoil
- 1 tspcurry powder
- 2 tbsptomato sauce
- 1chicken stock cube
- 1 litrewater
- 1.3 kgwhole mussels
- 2carrots, sliced
- 3-4bok choy
- 125 gvermicelli noodles
- 3 tbsplemon juice
Nutrition Facts
Per serve
- Energy1025kJ
- Total Fat10.2g
- Saturated Fat1.9g
- Total Carbohydrate36.8g
- Sugars13.7g
- Dietary Fibre2.6g
- Sodium652mg
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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