All-Vegetable Soup

Ingredients

• 1/2 fl oz lemon juiceNutrition
• 2 cups shredded cabbageNutrition
• 6 cups vegetable brothNutrition
• 1/4 tsp black pepperNutrition
• 1/2 tsp table saltNutrition
• 2 tsps fresh thyme, choppedNutrition
• 2 cups chopped broccoli, small floretsNutrition
• 2 medium carrots, choppedNutrition
• 2 cups cauliflower, small floretsNutrition
• 1 stalk medium celery, dicedNutrition
• 2 cups swiss chard, choppedNutrition
• 2 cloves garlicNutrition
• 1 medium onion, choppedNutrition
• 2 tbsps fresh parsley, choppedNutrition
• 2 small zucchini, dicedNutrition
• 1 medium red bell pepper, dicedNutrition

Directions

1. 1Put garlic, vegetables, thyme and broth into a large soup pot.
2. 2Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
3. 3Stir in parsley (or chives); season to taste with salt, pepper and lemon juice (optional).
4. 4Note: if you like thick soups, consider pureeing this recipe in the pot with an immersion blender. Many variations to 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).
5. 5Source: based on a Weight Watchers recipe.

Nutrition per serving

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