Fresh Vegetable Soup
1
Points®
Total time: 50 min • Prep: 35 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
Some say this soup is the secret to their weight-loss success. It's a great midday snack or dinner appetizer. If you like thick soups, consider pureeing this recipe in the pot with an immersion blender. There are so many variations on this recipe. Add or leave out vegetables to suit your taste. Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket's salad bar.
Ingredients
Garlic
2 medium clove(s)
Carrots
2 medium
Uncooked zucchini
2 small
Uncooked savoy cabbage
2 cup(s), shredded
Uncooked Swiss chard
2 cup(s)
Cauliflower
2 cup(s), chopped
Broccoli
2 cup(s), chopped
Uncooked onion(s)
1 medium
Red bell pepper(s)
1 medium
Celery
1 rib(s), medium
Fresh thyme
2 tsp
Fat free reduced sodium vegetable broth
6 cup(s)
Fresh parsley
2 Tbsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Fresh lemon juice
2 Tbsp
Instructions
1
Put garlic, vegetables, thyme, and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
2
Stir in parsley or chives; season to taste with salt, pepper and lemon juice.
3
Serving size: 1 cup
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