- Serving size: 1 cup
- Serving: 12
- Smartpoints: 0
- 2clove(s) garlic clove(s), minced
- 2medium uncooked carrot(s), diced
- 2small uncooked zucchini, diced
- 2cup(s) uncooked savoy cabbage, or other variety, shredded
- 2cup(s) uncooked Swiss chard, chopped
- 2cup(s) uncooked cauliflower, small florets
- 2cup(s) uncooked broccoli, small florets
- 1medium uncooked onion(s), diced
- 1medium sweet red pepper(s), diced
- 1rib(s) uncooked celery, diced
- 2tsp fresh thyme, chopped
- 6cup(s) reduced sodium vegetable broth
- 2Tbsp fresh parsley, or fresh chives, chopped
- 1⁄2tsp table salt, or to taste
- 1⁄4tsp black pepper, or to taste
- 2Tbsp fresh lemon juice, optional
- 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.
- 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.