Ingredients

• 2 portion stock cube, vegetable, or 1 rounded tbsp vegetable stock powder (e.g. Marigold)
• 1/2 teaspoon Chinese five spice powder
• 2 tablespoon soy sauce, light
• 2 tablespoon fresh coriander, chopped
• 2 portion No Point vegetables, fresh or frozen stir-fry, (2 generous handfuls)
• 1 pinch salt
• 1 serving(s) pepper, freshly ground black

Instructions

• Put the stock powder or stock cubes into a saucepan with 850ml (1 1/2 pints) hot water. Add the Chinese five-spice powder and bring up to the boil.
  
  
• Add the soy sauce, coriander and vegetables. Simmer for 5 minutes.
  
  
• Check the seasoning, adding salt and pepper to taste. Serve at once in warmed bowls. Serves 2 large portions or 4 small portions.

Notes

• To transform the soup into a light supper, add 125g flat rice noodles with the vegetables, remembering to add in the extra POINTS values. You could add cooked prawns or chicken too!