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Nutrition Facts
Serving Size 1 (118g) Recipe makes 6 servings The following items or measurements are not included below: stock
Calories 56
Calories from Fat 3		(6%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 24mg		1%
Potassium 421mg		12%
Total Carbohydrate 12.5g		4%
	Dietary Fiber 2.2g	8%
	Sugars 2.8g
Protein 2.3g		4%
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Ww O Point Asian Vegetable Soup

Recipe #372870 | 15 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: amanda l b
May 19, 2009

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.

SERVES 6 (change servings and units)

Ingredients

1 1/2 liters stock (vegetable or chicken)
2 cups chopped bok choy
2 cups chopped Chinese cabbage
3 crushed garlic cloves
1/4 cup fresh ginger, cut into thin matchsticks
4 large chopped mushrooms
2 shallots
1 cup chopped water chestnut
2 chopped spring onions
1/2 chopped capsicum
1-2 chopped chilies (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 teas), soy sauce to taste and
5
chopped fresh coriander before serving.