Asian-Inspired Vegetable Soup
This is an Asian spin on a Weight Watchers favorite. Double the recipe and freeze it in 1 cup servings for a late afternoon snack or dinnertime starter.
- 2 cups chopped uncooked bok choy
- 2 cups chopped uncooked Chinese cabbage
- 1/4 cup ginger root, thinly sliced and julienned
- 4 small uncooked oyster mushrooms), chopped
- 2 cups chopped uncooked scallions
- 1 cup sliced canned water chestnuts
- 1/2 cup thinly sliced sweet red peppers
- 1/4 teaspoon crushed red pepper flakes
- 6 cups reduced sodium vegetable broth
- 2 cups stringed snow peas
- 2 tablespoons low sodium soy sauce
- 1/2 cup cilantro, finely chopped
- Put bok choy, Chinese cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, red pepper, red pepper flakes, and broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in snow peas during the last 3 to 4 minutes of simmering.
- Stir in soy sauce and cilantro.
- Recipe courtesy of Weight Watchers
Per serving: 37 kcal cal., 0.5 g fat (0 g sat. fat), 7 g carb., 2 g fiber, 3 g sugar, 2 g pro., 26 mg calcium, 0.5 mg iron. Percent Daily Values are based on a 2,000 calorie diet