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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

Ingredients

Bok choy

2 cup(s), baby, chopped

Chinese cabbage (wombok)

2 cup(s), chopped

Garlic

3 clove(s), crushed

Fresh ginger

¼ cup(s), thinly sliced and julienned

Mushrooms

4 whole, oyster variety, chopped

Green shallot(s)

2 cup(s), (220g) sliced

Canned water chestnut, rinsed, drained

240 g, sliced

Red capsicum

½ cup(s), (40g) thinly sliced

Dried chilli flakes

¼ tsp

Vegetable stock cube

3 individual, to make 6 cups (1.5 L) liquid stock

Snow peas

2 cup(s), (210g)

Reduced salt soy sauce

2 tbs

Fresh coriander

½ cup(s), chopped

Instructions

  1. Place bok choy, cabbage, garlic, ginger, mushrooms, shallots, water chestnuts, capsicum, chilli and stock into a large soup pot and stir to combine. Cover and bring to the boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in snow peas during the last 3 minutes.
  2. Stir in soy sauce and coriander and serve.

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