Weight Watchers Green Curry Vegetable Soup Food

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VEGETABLE SOUP



Vegetable Soup image

I have been making this a long time. It can't be beat. Yummy and so good for you. When I was on weight watchers I lived on this. You can put in whatever vegetables you have in the fridge, and add whatever canned ones you like. This is my basic recipe. You can use what ever vegetables you like. I like to add a little Cajun spice to my bowl.

Provided by Melaine

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

6 cups water
4 chicken bouillon cubes
4 cups potatoes
2 cups carrots
1/4 head cabbage
1 (28 ounce) can chopped tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
15 1/2 ounces corn
1 (14 1/2 ounce) can green beans

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).

Nutrition Facts : Calories 232.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 0.3, Sodium 755.4, Carbohydrate 52, Fiber 10.1, Sugar 11, Protein 8.2

CHEESY VEGETABLE SOUP 3 W W POINTS



Cheesy Vegetable Soup 3 W W Points image

Oh how I love this soup! So easy - quick and filling!! Old recipe that I have just recovered and had to post so I won't lose it again!

Provided by CindiJ

Categories     < 60 Mins

Time 35m

Yield 8 -8 ounce servings

Number Of Ingredients 4

2 lbs california-blend frozen vegetables (or your choice of frozen vegetables)
56 ounces fat-free chicken broth
1 (10 ounce) can rotel (your choice of heat)
1 lb Velveeta reduced fat cheese product

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



Weight Watcher Green Curry Shrimp image

This was printed in the magazine. Point value is 8 for 1-1/4 cups curry with about 1/2 cup rice. I don't think time includes the time to cook rice.

Provided by TXOLDHAM

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup jasmine rice, uncooked
1 1/4 cups light coconut milk
1/2 cup reduced-sodium chicken broth
1/2 lb red potatoes, scrubbed and cut into 1/2-inch pieces
2 tablespoons packed light brown sugar
1 tablespoon asian fish sauce (nam pla)
1 -1 1/2 teaspoon thai green curry paste
2 baby bok choy, trimmed and cut crosswise into 1-inch pieces
1/2 lb shrimp, uncooked, peeled and deveined
1/4 cup cilantro leaf
lime wedge

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.

Nutrition Facts : Calories 286.5, Fat 1.1, SaturatedFat 0.2, Cholesterol 71.4, Sodium 712.1, Carbohydrate 55.1, Fiber 2.5, Sugar 7.9, Protein 13.1

WEIGHT WATCHERS GREEN CURRY VEGETABLE SOUP



Weight Watchers Green Curry Vegetable Soup image

The most delicious soup! I'm not on WW but this is my favourite soup, my boyfriend (who is on weight watchers) adores it as he can eat 3 serves, till he is absolutely stuffed, and have used only 1 1/2 - 2 points for dinner! So tasty. One you have to try to believe it! We found it in the "Simply the Best" cookbook compiled by WW lecturers. Don't be afraid of using the fish sauce and to the quantities described, you will be very pleasantly surprised if you have not cooked with fish sauce before ;) And yes it is meant to smell like that :D Rather than dice all of the vegetables, I use the largest grating function of our food processor and this really cuts down prep time. I do dice the potato however as this is nice in the larger pieces with the zucchini slices. I also use dried coriander and therefore less than this recipe and sometimes leave it out altogether.

Provided by longleggedfly

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup water
1 cup onion, diced
200 g potatoes, diced
3 cups zucchini, thickly sliced
2 cups carrots, diced
1 1/2 teaspoons green curry paste
2 cups boiling water
1 cup skim milk
2 chicken stock cubes, crumbled
2 tablespoons fish sauce
salt and pepper
1/2 cup fresh coriander leaves, chopped

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.

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