Original Weight Watchers Vegetable Soup
Community Posted Recipe
Select "Post" to show off your original recipe and let others in the Community Recipe Swap try it for themselves. If you want to make this recipe available to only your Community friends, select "Save to my Profile."
This recipe cannot be posted due to an inappropriate word. Please edit
your recipe and post again.
Your recipe cannot be posted at this time. Please try again in a few minutes.
Oops! The Community is currently unavailable. Please check back later to post your recipe. We’re sorry for the inconvenience.
1 cup(s) uncooked onion(s)
4 clove(s) (medium) garlic clove(s)
4 cup(s) Carrots
4 cup(s) uncooked zucchini
1 tsp fresh thyme
1 tsp table salt
1/2 tsp black pepper
8 cup(s) vegetable broth
8 tsp fresh parsley
- This recipe is from a Weight Watcher's cookbook published in 1984. I substituted vegetable broth for water to make it more flavorful. If you use water, the total points for the recipe is 8, but the points per serving remains 1.
Combine onion and garlic in nonstick saucepan and cook until onion is translucent. Shred or sliced carrots and zucchini, then add to fresh parsley, thyme, salt and pepper to saucepan. Cover and cook on low until vegetables are tender, about 10 minutes. Add broth and bring to a boil. Reduce heat to medium and let cool slightly. Remove 1/2 cup soup from pan and reserve. Pour remaining soup into blender or food processor and process at low speed until smooth. Return pureed and reserved mixture to saucepan and cook, stirring constantly, until throughly combined and heated.
Makes 8 servings.