Hg's Chinese Shoestring Soup

• 4 cups fat-free chicken broth (or you can use fat- free vegetable or fat-free beef broth)

• 3 medium scallions

• 1 small carrot

• 1 small zucchini

• 1/2 medium red pepper

• 1 teaspoon low sodium soy sauce, light

• 4 lemon wedges (optional)

1. Begin by cutting all veggies (scallions included) into matchstick-sized strips (use a vegetable shredder if you have one!).

2. In a large pot, combine all ingredients except for the scallions (and lemon wedges). Bring to a boil. Once soup has reached a boil, reduce to medium heat (a low boil) and add scallions. Cook for approximately 5 minutes, until veggies are limp.

3. If desired, serve with lemon wedges for a citrus-y touch.

lunch soup low calorie dairy free anti inflammatory vitamin c stovetop