Basic vegetable soup
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 clove(s)
2 medium clove(s), minced
Uncooked carrot(s)
2 medium, diced
Uncooked zucchini
2 small, diced
Uncooked savoy cabbage
2 cup(s), shredded, or other variety, shredded
Uncooked Swiss chard
2 cup(s), chopped
Uncooked cauliflower
2 cup(s), small florets
Uncooked broccoli
2 cup(s), small florets
Uncooked onion(s)
1 medium, diced
Sweet red pepper(s)
1 medium, diced
Uncooked celery
1 rib(s), medium, diced
Fresh thyme
2 tsp, chopped
Fat free reduced 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
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