The Baynhams

Ingredients

• 140g pak choi, chopped
• 150g Chinese cabbage, chopped
• 3 cloves garlic, minced
• 20g fresh ginger root, thinly sliced and julienned
• 100g oyster mushrooms
• 100g spring onions, chopped
• 140g canned water chestnuts, sliced
• 1 red pepper, thinly sliced
• ¼ tsp red pepper flakes
• 1440ml vegetable stock
• 70g beansprouts
• 200g mangetout
• 2 tbsp low-sodium soy sauce
• 25g coriander, finely chopped

Instructions

• Put pak choi, Chinese cabbage, garlic, ginger root, oyster mushrooms, spring onions, water chestnuts, pepper, 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 mangetout during the last 3 to 4 minutes of simmering.
  
• Add soy sauce and coriander. Serve.

Italian-Inspired Zero POINTS Value Soup

Ingredients

• 40g chicory, chopped
• 2 cloves garlic, minced
• 160g onions, chopped
• 30g baby spinach
• 2 small courgettes, cubed
• 1 medium red pepper, chopped
• 1 fennel bulb, thinly sliced
• 1440ml vegetable stock
• 800g canned chopped tomatoes
• ¼ tsp crushed red pepper flakes
• 2 tsp fresh thyme, finely chopped
• 1 tsp fresh oregano, finely chopped
• ¾ tsp salt
• ¼ tsp black pepper
• 25g fresh parsley, chopped
• 25g fresh basil

Instructions

• Put the chicory, garlic, onions, spinach, courgette, red pepper, fennel bulb, vegetable stock, chopped tomatoes, red pepper flakes, thyme and oregano 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.
  
• Stir in salt, black pepper, parsley and basil. Serve.