Weight Watchers Asian Inspired Zero Points Soup
Dive into the vibrant flavors of Weight Watchers Asian Inspired Zero Points Soup, a guilt-free, nutrient-packed dish perfect for healthy eating. This low-calorie, zero-points recipe combines a medley of colorful vegetables—carrots, zucchini, green beans, cabbage, and spinach—simmered in a savory broth infused with the bold aromas of garlic, fresh ginger, soy sauce, and a touch of sesame oil. Balanced with a splash of rice vinegar for brightness and a hint of red pepper flakes for subtle heat, this comforting, plant-based soup is ready in just 45 minutes. Perfect as a satisfying starter or a light meal, it’s topped with fresh scallions for an added zing. Whether you’re following a weight-loss program or simply craving a healthy and flavorful bowl, this soup is a nutritional powerhouse that’s as delicious as it is effortless to prepare.
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Recipe Information
Ingredients
- 2 medium Carrots
- 1 medium Zucchini
- 1 cup Green beans
- 3 cups Baby spinach
- 2 cups Cabbage
- 1 cup Mushrooms
- 3 cloves Garlic
- 1 tablespoon Ginger
- 6 cups Low-sodium vegetable broth
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 0.5 teaspoon Sesame oil
- 0.5 teaspoon Red pepper flakes
- 2 stalks Scallions
Instructions
Peel and dice the carrots, and chop the zucchini, green beans, and cabbage into bite-sized pieces. Slice the mushrooms, mince the garlic, and finely grate the ginger. Set aside the baby spinach and chop the scallions for garnish.
In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the minced garlic, grated ginger, and red pepper flakes, and sauté for 1-2 minutes until fragrant.
Add the carrots, zucchini, green beans, cabbage, and mushrooms to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the low-sodium vegetable broth, soy sauce, and rice vinegar. Stir to combine and bring the soup to a gentle boil.
Reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld and the vegetables to become tender.
Stir in the baby spinach and let it wilt for 1-2 minutes.
Taste the soup and adjust seasoning as needed (e.g., adding additional soy sauce for saltiness or a touch more red pepper flakes for heat).
Serve hot, garnished with chopped scallions for added freshness.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2213 mg | 96% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 29.9 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 390 mg | 30% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3055 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
