Anyone who has done WW has probably tried their 1 point vegetable soup. I remember my mom making it when we decided to do WW together when I was in the 8th grade. It was the perfect afternoon snack to get me through until dinner- chalk full of veggies (fiber) and it didn’t break the (WW point) bank. That was about 12 years ago and WW has changed. The program is no longer using calories as part of the point calculation (anyone else remember those point sliders where you had to match the calories with the fiber and fat?) and now almost all fruits and veggies are ZERO POINTS!
Since joining WW in July, I have seen a lot of changes on their website including some revamping of old WW favorites. I stumbled upon this Asian-inspired veggie soup and knew I had to try it. I lived in Southeast Asia for 5 months in college and I fell in love with the way the Vietnamese used veggies for extra texture and flavor so I knew this soup would be delicious! I was hesitant to make it at first because some of the vegetables in the recipe can be hard to find and I didn’t want to travel all over NYC or all the way down to Chinatown to find everything. Also, the whole “fresh herbs” debacle- is it really worth buying the fresh herbs when you only use 1/2 cup?
So I used my Fresh Direct account and everything was delivered the next day. Using this method might not have been the cheapest way to find everything but it was so convenient that I didn’t care that I spent about $35 on everything. For a $6 delivery, it was SO worth it. The soup is not labor intensive and it cooks up so quickly so, once it was finished, I simply put two cup portions of the finished soup into tupperware and threw it all in the freezer. It has been feeding me since mid-February! The only change I made to the recipe was adding in about 2 extra cups of Napa cabbage (Fresh Direct sent me a 4-lb cabbage…) and 1-2 tbsp of Sriracha for some extra heat! This recipe is so worth it! It has saved me on those days where I know it will be hard to stay on track. I just grab a tupperware from the freezer, throw it in my bag and have it for lunch while I’m babysitting or at the restaurant before family meal (helps fill me up so I eat less of the food made by the kitchen at work- I swear they add at least a cup of butter to anything they make!!)
Asian-Inspired Vegetable Soup
2 cup(s) uncooked bok choy, chopped
2 cup(s) uncooked Chinese cabbage, chopped
3 clove(s) (medium) garlic clove(s), minced
1/4 cup(s) ginger root, thinly sliced and julienned
4 small uncooked oyster mushroom(s), chopped
2 cup(s) uncooked scallion(s), chopped
1 cup(s) canned water chestnut(s), sliced (8 oz can)
1/2 cup(s) sweet red pepper(s), thinly sliced
1/4 tsp crushed red pepper flakes
6 cup(s) vegetable broth
2 cup(s) snow peas, stringed
2 Tbsp low sodium soy sauce
1/2 cup(s) 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 (and Sriracha, if you’re using it). Yields about 1 cup per serving.
WW Points: 1 point per cup