Green-leaf soup

Green-leaf soup

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  • 4
  • Easy
  • Dairy free Fat conscious Health conscious Heart friendly
  • 10 minutes
  • 25 minutes


  • 6 cups light chicken or vegetable stock
  • 4 large spring onions, sliced into sections
  • 1 stick celery, sliced into short lengths
  • 1 x 4 cm piece ginger, sliced
  • 2 T caster sugar
  • salt
  • 2 good handfuls of sliced Asian cabbage leaves (such as bok choy)

Cooking Instructions

Heat the stock in a large pan, then add the white parts of the spring onion, as well as the celery, ginger, sugar and salt, to taste.
Bring to a boil, then gently simmer for 20 minutes. Pass through a sieve, reserving the liquid and discarding the sieved remains. Add the Asian greens and boil for 2 minutes. Serve immediately.

Cook’s notes: The broth and greens can be served separately or, for a main-course soup, ladled onto pork noodles. Prawns can also be added.

TASTE’s take:
Leaf soups are the lightest of broths, providing a spot-on counterbalance to rich foods, as well as a delightful way to eat veggies.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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