Fresh vegetable soup
0 Points

Some say this fresh vegetable soup is the secret to their weight-loss success. If you like thick soups, consider pureeing this recipe in the pot with an immersion blender.

thanks to Bonnie

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Ingredients

Garlic
2 clove(s), minced
Carrots
2 medium, diced
Uncooked zucchini
2 small, diced
Savoy cabbage
2 cup(s), shredded, or other type of cabbage
Uncooked Swiss chard
2 cup(s), chopped
Cauliflower
2 cup(s), chopped, small florets
Broccoli
2 cup(s), chopped, small florets
Onion
1 medium, diced
Red bell pepper
1 medium, diced
Celery
1 rib(s), medium, diced
Fresh thyme
2 tsp, chopped
Low sodium vegetable broth
6 cup(s)
Fresh parsley
2 Tbsp, or fresh chives, chopped
Table salt
½ tsp, or to taste
Black pepper
¼ tsp, or to taste
Fresh lemon juice
2 Tbsp, optional

Instructions

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.
Stir in parsley or chives; season to taste with salt, pepper and lemon juice.
Serving size: 1 cup
Notes

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.