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.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Pour in the low-sodium vegetable broth, soy sauce, and rice vinegar. Stir to combine and bring the soup to a gentle boil.

Step 5

Reduce the heat to low, cover, and simmer for 20 minutes to allow the flavors to meld and the vegetables to become tender.

Step 6

Stir in the baby spinach and let it wilt for 1-2 minutes.

Step 7

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).

Step 8

Serve hot, garnished with chopped scallions for added freshness.

Nutrition Facts

Serving size	(2438.1g)

Amount per serving	% Daily Value*
Calories	547.4

Total Fat 15.3g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat 6.1g
Cholesterol 0mg	0%
Sodium 4469.5mg	0%
Total Carbohydrate 85.3g	0%
Dietary Fiber 19.5g	0%
Total Sugars 41.4g
Protein 20.3g	0%

Vitamin D 0IU	0%
Calcium 404.3mg	0%
Iron 8.4mg	0%
Potassium 3658.4mg	0%

*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.

Source of Calories

Fat: 24.6%

Protein: 14.5%

Carbs: 60.9%