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Photo of Asian-Inspired Vegetable Soup by WW

Asian-Inspired Vegetable Soup

0
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
12
Difficulty
Easy
An Asian spin on a WW favourite. Double the recipe and freeze it in 1 cup servings for a late afternoon snack or dinner-time starter.

Ingredients

Uncooked bok choy

2 cup(s), chopped

Uncooked Chinese cabbage

2 cup(s), chopped

Garlic clove(s)

3 clove(s), minced

Ginger root

¼ cup(s), thinly sliced and julienned

Uncooked oyster mushroom(s)

4 small, chopped

Uncooked scallion(s)

2 cup(s), chopped

Canned water chestnut(s)

1 cup(s), sliced (8 oz can)

Red bell pepper(s)

½ cup(s), chopped, thinly sliced

Crushed red pepper flakes

¼ gm

Vegetable broth

6 cup(s)

Snow peas

2 cup(s), stringed

Low sodium soy sauce

2 tbsp(s)

Cilantro

½ cup(s), finely chopped

Instructions

  1. Put bok choy, Chinese cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, red pepper, red pepper flakes and broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in snow peas during the last 3 to 4 minutes of simmering.
  2. Stir in soy sauce and cilantro. Yields about 1 cup per serving.

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