Zero Point Asian Soup

Surprisingly, my lazy approach to trying to shed some points isn't working. How can this be? Cooking indulgently on the weekends along with ingesting Mimosas? Skipping a workout now and then? Say it isn't so!

I tried Weight Watchers for a short period of time years back. It's a sensible program, all about portion control and keeping track of what you eat on a point system. They also feature a group of recipes which are variations on vegetable soup, filled with "unlimited" point veggies, which you can eat when you just don't think you can make it between scanty meals. Unlimited veggies are most vegetables except starchy ones, like potatoes and corn. It's time to trudge those recipes out and give it a whirl to kick-start some serious reversal of excesses.

Mangia Light!

Weight Watchers Zero Point Asian Soup

SERVINGS 12 UNITS

2 cups bok choy, chopped

2 cups Chinese cabbage, chopped

3 garlic cloves, minced

1⁄4 cup fresh ginger root, 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

DIRECTIONS

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.