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 in 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
2 medium garlic cloves, minced
2 medium uncooked carrots, diced
2 small uncooked zucchini, diced
2 cups uncooked savoy cabbage, shredded, or other variety, shredded
2 cups uncooked Swiss chard, chopped
2 cups uncooked cauliflower, small florets
2 cups uncooked broccoli, small florets
1 medium uncooked onion, diced
1 medium sweet red pepper, diced
1 rib uncooked celery, medium, diced
2 tsp fresh thyme, chopped
6 cups fat-free reduced-sodium vegetable broth
2 tbsp fresh parsley, or fresh chives, chopped
½ tsp table salt, or to taste
¼ tsp black pepper, or to taste
2 tbsp fresh lemon juice, 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!
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