Asian-Inspired Vegetable Soup
0
Points® value
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