Bulkin’ It Up Asian Vegetable Soup

31 Jul

 

While I’ve been a hot mess in the eating department, I knew I needed to start the week off right! So I cracked open the good ole’ Weight Watchers “Getting Started” booklet and created my own version of their Vegetable Garden Soup. Seeing that Southern California is going through a pleasant summer storm, I figure “why not?”

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Asian Vegetable Soup (Makes 6 Servings – 3 Points Plus)

4 Carrots (diced)

1 Onion (sliced)

3 Cloves Garlic (minced)

1.5 TBS Sesame Oil

1 Head Cabbage (sliced)

2 C Spinach

3 Zucchini (large dice)

3 C 100% Fat Free Chicken Broth

2 TBS Teriyaki Sauce

Directions

In a large pot sauté the carrots, garlic and onions in the sesame oil until softened and fragrant (5 min).  After the carrots and onions have softened, place cabbage, spinach, chicken broth, and teriyaki sauce in the pot and bring to a boil. When cabbage has softened, put zucchini in the mixture and simmer for 5 additional minutes. Enjoy with sriacha, green onions, pot stickers or add a little protein and toss some chicken in.

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2 Responses to “Bulkin’ It Up Asian Vegetable Soup”

  1. Souts Xayaphanthong July 31, 2011 at 7:55 pm #

    That looks yummy Sydney! I am definitely going to try the recipe this week. Thanks for posting!

    • sydneyspeaks July 31, 2011 at 9:14 pm #

      Girl it’s good, healthy, and easy you’ll love it 🙂

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