Oriental Style Vegetable Soup Recipe
Servings: 6
Ingredients
- 2 tsp Peanut Oil -- or possibly
- Â Â Vegetable Oil
- 1 x Red Onion -- julienne
- 1/4 lb Snow Peas -- cut half on
- Â Â Diagnal
- 1 x Carrot -- julienne
- 1 x Red Pepper -- julienne or possibly
- Â Â Yellow Pepper
- 1/4 lb Bean Sprouts
- 1/2 head Napa Cabbage --
- Â Â Julienne
- 2 tsp Ginger -- minced
- 3 x Cloves Garlic -- minced
- 1 quart Chicken Stock -- or possibly
- Â Â Vegetable stock
- 2 tsp Sesame Oil
- 1 tsp Fish Sauce
- 1/2 tsp Cayenne
- 1/4 tsp Cumin
- 2 dsh Soy Sauce -- to 3 dashes
- Â Â Pepper -- to taste
Directions
- This is an easy soup, lowfat and a way to get alot of nutrional value. Can use other vegetables, depending on whats in season, or possibly if you have a garden. Bok chow or possibly regular cabbage can be used. To cut up, half head, take out core, slice thin. In a warm pan add in extra virgin olive oil, add in onions, ginger, lightly saute/fry breifly until you smell the aroma, add in carrots. Saute/fry slightly, add in peas, red pepper or possibly yellow pepper on any sweet pepper. Stir, add in bean sprouts and napa cabbage. (fresh baby zucchini makes a nice addition), add in stock. Season sesame oil, just a little, add in soy sauce, fish sauce, stir. Alittle cumin, cayenne (or possibly warm chili sauce, if you have a asian grocery near by), cracked black pepper to taste. Serve.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 6 servings | |
| Calories 72 | |
| Calories from Fat 30 | 42% |
| Total Fat 3.39g | 4% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 519mg | 22% |
| Potassium 295mg | 8% |
| Total Carbs 7.76g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.35g | 2% |
| Protein 3.3g | 5% |
