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Photo of Fresh vegetable soup by WW

Fresh vegetable soup

0
Points®
Total Time
50 min
Prep
35 min
Cook
15 min
Serves
12
Difficulty
Easy
Some say this 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.

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

  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

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.

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