Chinese Shredded Vegetable Soup
1
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 really good for you!
Ingredients
Vegetable stock cube
2 cube(s), vegetable, or 1 rounded tbsp vegetable stock powder (e.g. Marigold)
Chinese 5 Spice
½ teaspoon(s), level
Soy Sauce
2 tablespoon(s), light
Coriander, fresh
2 tablespoon(s), chopped
Salt
1 pinch
Black pepper
¼ teaspoon(s)
Cooked mixed vegetables
500 g, Stir Fry Chinese Vegetables
Instructions
1
Put the stock powder or stock 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 portions.
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