Serves 8 2 baby Pak Choy, sliced 1 kg carrots, sliced 1 medium sized onion diced Juice of 1 lemon 2 pints of vegetable stock 2 garlic cloves crushed 1 tsp chilli powder 2 tablespoons curry powder 2 tablespoons flour mixed to a paste with a little water Salt and pepper to taste Natural yogurt to serve

 

• Mix the stock and flour mixture together in a large saucepan
• Add the carrots, onion, lemon, garlic, chilli and curry powder bring to the boil, then turn down to a simmer for 20 minutes
• Add the Pak Choy and simmer for a further 10 minutes
• Remove from heat and blend either with a blender of use a sieve, puree in batches
• Return to the pan, reheat gently and season to taste with the salt and pepper
• Serve with a swirl of natural yogurt (or cream)

 

 

Delicious served with garlic bread or fresh crusty bread.  Suitable for vegetarians!
Being a Chinese cabbage, Pak Choy can boost the immune system, acts as a cleansing agent for the digestive system and it is also believed to lower the risk of certain forms of cancer.