Asian inspired vegetable soup
0
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Ingredients
Bok choy
2 cup(s), baby, chopped
Chinese cabbage (wombok)
2 cup(s), chopped
Garlic
3 clove(s), crushed
Fresh ginger
¼ cup(s), thinly sliced and julienned
Mushrooms
4 whole, oyster variety, chopped
Green shallot(s)
2 cup(s), (220g) sliced
Canned water chestnut, rinsed, drained
240 g, sliced
Red capsicum
½ cup(s), (40g) thinly sliced
Dried chilli flakes
¼ tsp
Vegetable stock cube
3 individual, to make 6 cups (1.5 L) liquid stock
Snow peas
2 cup(s), (210g)
Reduced salt soy sauce
2 tbs
Fresh coriander
½ cup(s), chopped
Instructions
1
Place bok choy, cabbage, garlic, ginger, mushrooms, shallots, water chestnuts, capsicum, chilli and stock into a large soup pot and stir to combine. Cover and bring to the boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in snow peas during the last 3 minutes.
2
Stir in soy sauce and coriander and serve.
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