Weight Watchers Asian Zero Points Soup Recipes

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WEIGHT WATCHERS ASIAN-INSPIRED ZERO POINTS SOUP



Weight Watchers Asian-Inspired Zero Points Soup image

I was eager to find a new zero points recipe for Weight Watchers. Although I love the original zero points vegetable soup they can become repetitive when eaten all winter! I love the chop suey taste this soup has! Adapted from the Weight Watchers UK website.

Provided by cookingfor1

Categories     Vegetable

Time 45m

Yield 10 serving(s)

Number Of Ingredients 11

1 bok choy, chopped
1 small Chinese cabbage, chopped
3 garlic cloves, minced
2 teaspoons ginger, minced
340 g mixed mushrooms
4 green onions, chopped
1/2 teaspoon red pepper flakes
3 liters vegetable stock
140 g bean sprouts
350 g sugar snap peas
4 tablespoons low sodium soy sauce

Steps:

  • Put bok choi, Chinese cabbage, garlic, ginger, mushrooms, green onions, red pepper flakes and vegetable stock into a large soup pot.
  • Cover and bring to a boil over high heat.
  • Reduce heat to low and simmer, partly covered, for about 10 minutes.
  • Toss in beansprouts and sugar snap peas during the last 3 to 4 minutes of simmering.
  • Add soy sauce.
  • Serve.

Nutrition Facts : Calories 36.1, Fat 0.3, SaturatedFat 0.1, Sodium 297, Carbohydrate 7.1, Fiber 2.5, Sugar 2.4, Protein 2.9

WEIGHT WATCHERS ASIAN ZERO POINTS SOUP



Weight Watchers Asian Zero Points Soup image

An Asian spin on a Weight Watchers favorite. Double the recipe and freeze it in 1 cup servings for a late afternoon snack or dinner-time starter. Zero Points!!! From the Weight Watchers website, thought I'd share with my 'zaar friends here.

Provided by xpnsve

Categories     < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups bok choy, chopped
2 cups Chinese cabbage, chopped
3 medium garlic, clove(s) minced
1/4 cup gingerroot, thinly sliced and julienned
4 small raw oyster mushrooms, chopped
2 cups scallions (chopped)
1 cup canned water chestnut, sliced (8 oz can)
1/2 cup sweet red pepper, thinly sliced
1/4 teaspoon crushed red pepper flakes
6 cups vegetable broth
2 cups snow peas, stringed
2 tablespoons low sodium soy sauce
1/2 cup fresh cilantro, finely chopped

Steps:

  • 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.
  • Yields about 1 cup per serving.

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