Ww O Point Asian Vegetable Soup |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I'm trying to shed some unwanted kilos, and a friend gave me this recipe, which is supposed to have O points on the weight watchers program. I'm posting it as she gave it to me, but for my own version I've been omitting the cabbage, sugar/snow peas, coriander, sesame oil and soy sauce. I've also been blending it slightly to make it thicker and less broth-like. It's delicious and very satisfying - regardless of whether you're trying to lose some weight or not. Her notes include: I froze this in zip-lock bags in individual portions and pull out when starving. It loses the bright colour but still tastes great. You can add prawns, chicken and noodles for a more substantial meal. 100g uncooked udon noodles will add 1.5 pts. Ingredients:
1 1/2 liters stock (vegetable or chicken) |
2 cups bok choy, chopped |
2 cups chinese cabbage, chopped |
3 garlic cloves, crushed |
1/4 cup fresh ginger, cut into thin matchsticks |
4 large mushrooms, chopped |
2 shallots |
1 cup water chestnut, chopped |
2 spring onions, chopped |
1/2 red capsicum, chopped |
1 -2 chile, chopped (to taste) |
Directions:
1. Add the stock to large, deep pot.
2. Add all the vegetable ingredients to the stock, and bring to the boil and then simmer gently for 10 minutes, partly covered.
3. In the last few minutes of cooking toss in 2 cups snow or sugar snap peas.
4. Stir in just a touch of sesame oil (1 teaspoon), soy sauce to taste and chopped fresh coriander before serving.
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