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
3 clove(s), medium, minced
Ginger root
¼ cup(s), thinly sliced and julienned
Uncooked oyster mushrooms
4 small, chopped
Uncooked scallions
2 cup(s), chopped
Canned water chestnuts
1 cup(s), sliced (8 oz can)
Red bell pepper
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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