Chinese-Style Vegetable Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 27.5
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 356.9 mg
- Total Carbs: 4.5 g
- Dietary Fiber: 1.2 g
- Protein: 1.6 g
View full nutritional breakdown of Chinese-Style Vegetable Soup calories by ingredient
Introduction
A nice simple, clear soup with a little spice. A nice simple, clear soup with a little spice.Number of Servings: 8
Ingredients
-
1 Tbsp minced fresh garlic
1 Tbsp finely grated fresh ginger
1 tsp crushed chillies
1 tsp canola oil
1 large carrot, sliced very thin
3-4 mushrooms, sliced thin
3-4 heads of baby bok choy, cleaned and coarsely chopped
1 carton Campbell's vegetable broth (900 mls)
OR 2-3 veggie bouillon cubes OR paste
plus 6-8 cups of water
Directions
Saute garlic, ginger and chillies in oil. Add a bit of the broth and water to prevent burning.
When they are browning and aromatic, add another 6-8 cups of water and remaining broth.
Add carrots and simmer about 15 minutes till soft.
Add mushrooms and bok choy and simmer for a couple of minutes, stirring occasionally.
Serving Size: Makes about 8 1-cup servings.
When they are browning and aromatic, add another 6-8 cups of water and remaining broth.
Add carrots and simmer about 15 minutes till soft.
Add mushrooms and bok choy and simmer for a couple of minutes, stirring occasionally.
Serving Size: Makes about 8 1-cup servings.