Weight Watchers Green Curry Vegetable Soup Food

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

Ingredients

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.

RED CURRY VEGETABLE SOUP

Red Curry Vegetable Soup image

From Vegetarian Times, Jan/Feb 2014. You may substitute any vegetables you like for the ones shown, but realize you may have to change when they are added, depending on specific cooking times for different veggies.. I have not made this yet, prep times are estimated.

Provided by duonyte

Categories Vegan

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
12 ounces cauliflower, cut into 1 in pieces (about 3 cups)
4 large scallions, thinly sliced (separate white and green parts)
2 tablespoons Thai red curry paste
4 cups low sodium vegetable broth
1 (15 ounce) can petite diced tomatoes (do not drain)
3/4 cup light coconut milk
6 ounces green beans, cut into 1 in pieces (about 1 1/2 cups)
1 tablespoon lime juice
salt, to taste
pepper, to taste

Steps:

Heat oil in large saucepan over medium-high heat. Add cauliflower and white parts of scallions, and saute 5 minutes or until vegetables start to brown.
Add curry paste and saute 1 minute more.
Add broth and tomatoes with their juice. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes.
Add coconut milk and green beans, and simmer 5 minutes, or until beans are tender.
Stir in the lime juice and remaining scallions, Season with salt and pepper, if desired.

Nutrition Facts : Calories 62.3, Fat 2.7, SaturatedFat 0.2, Sodium 25, Carbohydrate 9, Fiber 3.2, Sugar 4.3, Protein 2.5

WEIGHT WATCHERS 0 POINT GARDEN VEGETABLE SOUP

Weight Watchers 0 Point Garden Vegetable Soup image

This soup has been around for years! I taught Weight Watchers for 20 years and have been wildly endorsing this soup that long too! For WW Point followers, be aware that if you add starchy vegetables, you no longer have a 0 Point recipe. As well, if you use homemade stock, you may no longer have a 0 Point recipe. This recipe has a lot of "wiggle" room. I use home made chicken or turkey broth (very low sodium that way). Sometimes I'll use fresh spinach. In a pinch, I'll use canned green beans. I also like to play with the seasonings. I'll use fresh herbs from the garden when in season or I might try using hot sauce or pepper flakes to give it some heat. Also, try adding leftover chicken or shrimp but be sure to figure the points if you're following WW Points. This is a truly delicious, versatile and healthy dish!

Provided by Cucina Casalingo

Categories Very Low Carbs

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups chicken broth (home made is best, or store bought non-fat chicken, beef or vegetable broth)
2 garlic cloves, minced
1 small yellow onions or 1 small vidalia onion
1 tablespoon tomato paste (and or or 1 can diced tomatoes)
1/2 cup chopped carrot
1/2 cup green beans
1/2 cup chopped zucchini
1 (10 ounce) box frozen chopped spinach
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper

Steps:

Spray a large sauce pan with non stick cooking spray.
Saute garlic, onions and carrots for 5 minutes.
Add broth, tomato paste, green beans, basil, oregano, salt and pepper.
Simmer for a about 5-10 minutes until all vegetables are tender.
Add the zucchini and simmer for 5 minutes longer.
Add frozen spinach and continue heating until the soup is steaming hot.

Nutrition Facts : Calories 50.4, Fat 1.1, SaturatedFat 0.2, Sodium 438.8, Carbohydrate 6.3, Fiber 2.3, Sugar 2.5, Protein 4.9

More about "weight watchers green curry vegetable soup food"

GREEN CURRY SOUP RECIPE | EATINGWELL

Web Jun 3, 2016 Ingredients 2 medium yellow onions 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided ½ teaspoon salt, divided 2 …
From eatingwell.com
4.3/5 (7)
Total Time 1 hr 15 mins
Servings 6
Calories 118 per serving

Quarter onions lengthwise, then thinly slice crosswise. Heat 2 tablespoons oil in a soup pot or Dutch oven over medium-high heat. Add the onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions are soft and beginning to brown, 6 to 8 minutes. Stir in green curry paste and cook, stirring, for 3 minutes. Stir in 4 cups broth; bring to a gentle simmer.
Meanwhile, coarsely chop 4 cups spinach. Combine the remaining 4 cups spinach with water in a blender; puree until the spinach is chopped to confetti. Cut mushrooms into 1/4-inch strips.
Heat the remaining 2 teaspoons oil in a large skillet over medium heat. Add garlic and cook, stirring until fragrant, about 30 seconds. Add the mushrooms and cook, stirring, until the liquid cooks away and the mushrooms begin to color, 4 to 6 minutes.
Stir the mushroom mixture and green beans into the pot; return to a simmer and cook for 5 minutes. Stir in broccoli stems, scallions and lemongrass; return to a simmer and cook for 3 minutes more. Stir in the chopped and pureed spinach, cilantro and a big pinch of serrano. Return to a simmer, cover and cook just long enough to wilt the spinach, about 1 minute. Add up to 1 cup additional broth if a thinner consistency is desired. Add lemon juice; taste and add more salt, serrano and/or lemon juice, if desired.

Weight Watchers Green Curry Vegetable Soup Food

WEIGHT WATCHERS GREEN CURRY VEGETABLE SOUP

RED CURRY VEGETABLE SOUP

From Vegetarian Times, Jan/Feb 2014. You may substitute any vegetables you like for the ones shown, but realize you may have to change when they are added, depending on specific cooking times for different veggies.. I have not made this yet, prep times are estimated.

WEIGHT WATCHERS 0 POINT GARDEN VEGETABLE SOUP

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