Photo of Chinese Shredded Vegetable Soup by WW

Chinese Shredded Vegetable Soup

Points® value
Total Time
17 min
5 min
12 min
This light, speedy soup makes a perfect stop-gap when you're feeling really hungry, yet it's quite good for you!


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)


  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!