Wednesday, January 23, 2013

Healthy Asian Veggie Soup

Well 2013 has been off to a good start. I’m down 5 pounds which makes me one happy mama!

I wouldn’t have been able to do that without this ridiculously delicious but very healthy soup. You can doctor it up with whatever vegetables you have on hand, but I definitely find the Chinese Cabbage gives it an almost noodle soup type feel.  There's no added fats so if you're on a WW or Unislim type program, it's more than likely free.  It's full of goodness and fibre and will fill you up for ages!

If you've got a few extra calories to spare, throw in a pack of those "straight to wok" noodles and cook through, spaghetti works too in a pinch!If you like it spicy go wild with the sriracha sauce, we've all been sick here lately and this has been a lifesaver cold remedy!


Healthy Asian Vegetable Soup
  • 3-4 cups vegetable chicken stock
  • 1 carrot, peeled and julienned
  • 1 onion, thinly sliced vertically
  • 1 inch piece of ginger, peeled and grated
  • 1 clove garlic, finely minced
  • handful mange tout, julienned
  • 5-6 button mushrooms, sliced thinly
  • pinch five spice powder
  • pinch white pepper
  • 2 tbsp soy sauce
  • 1 large handful shredded Chinese cabbage
  • small handful of beansprouts
  • coriander, chopped
  • pinch sweetener (optional)
  • Sriracha or chilli sauce, to taste
Bring the stock to a simmer and add all the ingredients save the cabbage, beansprouts and coriander.  Simmer until vegetables are done to your desired level of crunch.  Stir in cabbage, add sriracha sauce to taste and garnish with beansprouts and coriander.

Easy as pie! <3




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