Wednesday, December 5, 2012

Asian-Inspired 1 PointsPlus Value (WW) Soup


2 cups bok choy, chopped
2 cups Chinese cabbage, chopped
3 cloves garlic, minced
1/4 cup fresh ginger root, thinly sliced and julienned
4 small oyster mushrooms, chopped
2 cups scallions, chopped
1 cup canned water chestnuts, sliced (8 oz can)
1/2 cup red pepper, thinly sliced
1/4 tsp red pepper flakes
6 cups vegetable broth
1 cup bean sprouts, optional
2 cups snow peas, stringed
2 Tbsp low-sodium soy sauce
1/2 cup cilantro, finely chopped


Put bok choy, Chinese cabbage, garlic, ginger root, oyster mushrooms, scallions, water chestnuts, red bell pepper, red pepper flakes and vegetable 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 bean sprouts, if using, and snow peas during the last 3 to 4 minutes of simmering. Add soy sauce and cilantro. Serve.

Makes 12 servings PointsPlus™ value | 1 per serving
Serving size: about 1 cup


We used the PointsPlus Tracker to calculate the following additions to an individual 1-cup serving:

2 oz cooked shrimp, PointsPlus value: 1
2 oz scallops, PointsPlus value: 1
2 oz shredded or cubed white meat chicken, PointsPlus value: 1
1/2 tsp hot/spicy oil, PointsPlus value: .5

This is a new Weight Watcher recipe that I can't wait to try.  I have done well with the Garden Vegetable Soup on days when I need to watch my point values. 

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