Weight Watchers Green Curry Vegetable Soup Food

VEGETABLE SOUP

Steps:

• Add water and bouillon, bring to a boil.
• At this point add whatever vegetables that needs to cook, carrots, potatoes, cabbage, broccoli, cauliflower, squash, zucchini, (good time to clean out the fridge); slow boil for 15-20 minutes, until potatoes are done.
• Add tomatoes (or tomato juice), salt and pepper and canned vegetables (its a good time to clean out cabinets).

CHEESY VEGETABLE SOUP 3 W W POINTS

Steps:

• Cube cheese for easier melting. Set aside.
• In large stock pot place all ingredients.
• Cook over medium heat for approximately 30 minutes or until vegetables are tender.
• Add cheese and continue cooking until cheese melts.
• Stir often so it doesn't burn on bottom of pan.

WEIGHT WATCHER GREEN CURRY SHRIMP

Steps:

• Cook rice according to package directions.
• In a medium saucepan, bring the coconut milk, broth, potatoes, brown sugar, fish sauce and curry paste to a boil. Reduce heat and simmer until the potatoes are fork-tender.
• Stir in the bok choy and shrimp. Cook until bok choy is tender and shrimp are opaque in the center.
• Remove to a serving bowl and garnish with the cilantro leaves. Serve with rice and lime wedges.

WEIGHT WATCHERS GREEN CURRY VEGETABLE SOUP

Steps:

• Bring 1/4 cup water to the boil in a saucepan. Add onions, potatoes, zucchinis, carrots and curry paste and simmer for 3 minutes.
• Add boiling water, skim milk, stock cubes, fish sauce, salt, pepper and chopped coriander. Cover and simmer gently for 15 to 20 minutes or until vegetables are tender.
• Using a slotted spoon, remove 2 cups of vegetables and set aside. Puree remaining soup until smooth. Return cooked vegetables to soup. Reheat if necessary.