Chinese Shredded Vegetable Soup
0
Points®
Total time: 17 min • Prep: 5 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
This light, speedy soup makes a perfect stop-gap when you're feeling really hungry, yet it's quite good for you!
Ingredients
Vegetable bouillon cube
2 cube(s)
Five-spice powder
½ tsp(s)
Soy sauce
2 tbsp(s), light
Ground coriander
2 tsp(s)
Mixed vegetables canned and drained (corn, lima beans, snap beans, green peas, and carrots)
2 cup(s)
Table salt
1 tsp(s)
Black pepper
1 pinch(es)
Instructions
1
Put the bouillon cubes into a saucepan with 850ml (1 1/2 pints) hot water. Add the Chinese five-spice powder and bring up to the boil.
2
Add the soy sauce, coriander and vegetables. Simmer for 5 minutes.
3
Check the seasoning, adding salt and pepper to taste. Serve at once in warmed bowls. Serves 2 large portions or 4 small portionsCook's tip: To transform the soup into a light supper, add 125g (4 1/2oz) flat rice noodles with the vegetables, remembering to add in the extra POINTS values. You could add cooked prawns or chicken too!
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