First course

Punjabi Endive Soup

Name: Punjabi Endive Soup
Total time: 44 min
Ingredients: 1 bunch Curry leaf; 1 head Romaine lettuce; 1 piece Bok choy; 1 head Endive; 94 g Sticky rice; 5 g Sea salt; 23 ml Flaxseed oil; 172 ml Sour cream; 5 g Garam masala; 68 ml Chicken stock

by Andrii M.

Cooking time44 min

Calories1,141 kcal / portion

Creation dateJul 29, 2026

Rating

Bok choy1 piece39 kcal
Chicken stock68 ml24 kcal
Curry leaf1 bunch31 kcal
Endive1 head85 kcal
Flaxseed oil23 ml203 kcal
Garam masala5 g19 kcal
Romaine lettuce1 head51 kcal
Sea salt5 g0 kcal
Sour cream172 ml341 kcal
Sticky rice94 g348 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

A cream bowl built around endive, simmered with bok choy and romaine lettuce in a fragrant chicken stock. 1. Warm flaxseed oil in a large pot and sweat bok choy and romaine lettuce with endive until softened. 2. Pour in the chicken stock, season with sea salt and garam masala, and simmer for 44 minutes after stirring in the sticky rice. 3. Stir in sour cream off the heat for a silky finish. Finish with curry leaf and serve piping hot.

Allergens

Milk