Best Weight Watchers Asian Inspired Zero Points Soup Recipes

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

Ingredients

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

Ingredients

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.

ASIAN-INSPIRED VEGETABLE SOUP

Asian-inspired vegetable soup image

Here's an Asian spin on a traditional veggie-packed soup. It tastes like it took hours to make, but all you need is 40 minutes to get it on the table. You only need just one pot to make it too. This soup includes bok choy, Chinese cabbage, garlic, ginger, oyster mushrooms, scallions, snow peas sweet red peppers, and red pepper flakes for a touch of heat. We call for chopped cilantro as the garnish, but feel free to use whatever fresh herbs you have on hand. You can also double the recipe and freeze it in 1-cup servings for a late afternoon snack or dinnertime starter.

Categories Lunch,Dinner

Time 40m

Yield 12 servings

Number Of Ingredients 13

Ingredients

2 cup(s) Uncooked bok choy chopped
2 cup(s) Uncooked Chinese cabbage chopped
3 medium clove(s) Garlic clove(s) minced
0.25 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)
0.5 cup(s) Sweet red pepper(s) thinly sliced
0.25 tsp Crushed red pepper flakes
6 cup(s) Fat free reduced sodium vegetable broth
2 cup(s) Snow peas stringed
2 Tbsp Low sodium soy sauce
0.5 cup(s) 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.

Nutrition Facts : Calories 16 kcal

ZERO POINTS SOUP (WEIGHT WATCHERS)

Zero Points Soup (Weight Watchers) image

This soup was a lunch time staple for me while I was on Weight Watchers. I am a little picky with my veggies but this is the version I make for myself. Feel free to add any of your favorite free veggies.

Provided by PiceSeasGirl

Categories Vegetable

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

6 cups nonfat beef broth
3 cups green cabbage, Diced
1 1/3 cups carrots, Sliced
1 cup onion, Diced
4 garlic cloves, Minced
1 cup green beans
2 tablespoons tomato paste
3 stalks celery, Diced
1 bell pepper, Diced
2 cups mushrooms, Sliced
2 cups broccoli, Chopped

Steps:

Add all the ingredients into a large pot or slow-cooker.
Feel free to add any other Zero Points Vegetables (Weight Watchers).
Simmer until Veggies are cooked.
Season to taste.
Note: Depending on my mood I will exchange the Beef broth for Fat-Free Chicken Broth or Fat-Free Vegetable Broth.

Nutrition Facts : Calories 33.1, Fat 0.2, SaturatedFat 0.1, Sodium 49.2, Carbohydrate 7.2, Fiber 2.3, Sugar 3.3, Protein 1.8

WW ZERO POINT ASIAN SOUP

Ww Zero Point Asian Soup image

Make and share this Ww Zero Point Asian Soup recipe from Food.com.

Provided by Karen1961

Categories Vegan

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

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.