Today I made two different varieties, an Asian style and Italian style. Buying the ingredients was a challenge, some of which I had never seen before and had to ask fellow shoppers to help me find! After making a complete mess of my kitchen I am now the proud owner of 24 containers of healthy goodness.
I have attached the recipes below as found on-line. To be honest I just bought the veggies in whatever size packages they came and used the lot. In general I would say that I doubled the ingredients and still only got 12 serves from each recipe. Maybe my idea of a serving is way different from theirs but if it is healthy I don't think you can have too much.
P.S: It's time to 'fess up. This blog post may come across as healthy and full of self control but there is something in the photo that should not be there....
Can you see it in the back left hand corner...
The Japanese writing?....
I've been found out. It is the packet of Carries Japanese chocolate biscuits that are my undoing and the reason I need the healthy soup in the first place!!!
Time to go eat some more soup... sigh...
Asian-Inspired Zero POINTS Value Soup
P.S: It's time to 'fess up. This blog post may come across as healthy and full of self control but there is something in the photo that should not be there....
Can you see it in the back left hand corner...
The Japanese writing?....
I've been found out. It is the packet of Carries Japanese chocolate biscuits that are my undoing and the reason I need the healthy soup in the first place!!!
Time to go eat some more soup... sigh...
Asian-Inspired Zero POINTS Value Soup
Makes 12 servings
POINTS® value | 0 per serving
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
Makes 12 servings
POINTS® value | 0 per serving
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.