2clove(s) garlic clove(s), minced
2medium uncooked carrot(s), diced
2small uncooked zucchini, diced
2cup(s) uncooked savoy cabbage, or other variety, shredded
2cup(s) uncooked Swiss chard, chopped
2cup(s) uncooked cauliflower, small florets
2cup(s) uncooked broccoli, small florets
1medium uncooked onion(s), diced
1medium sweet red pepper(s), diced
1rib(s) uncooked celery, diced
2tsp fresh thyme, chopped
6cup(s) reduced sodium vegetable broth
2Tbsp fresh parsley, or fresh chives, chopped
1⁄2tsp table salt, or to taste
1⁄4tsp black pepper, or to taste
2Tbsp fresh lemon juice, optional
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
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.