Total Time
Prep 40 mins
Cook 15 mins

Another 0 point soup -- just clock full of veggies! I don't eat this as snacks (as I know some people do) but rather as for dinner with sandwiches. This freezes wonderfully in small tupperware containers -- which is great to bring to work and heat up in the micro. Recipe source:

Ingredients Nutrition


  1. Put first 12 ingredients (garlic - broth) in a large pot. Cover and bring to a boil over high heat; reduce heat to a simmer and simmer partly covered for 10 minutes or until vegetables are tender. Leave veggies whole or I use an immersion blender and puree a bit -- leaving some veggie chunks.
  2. Stir in parsley and season with salt, pepper and lemon juice.
Most Helpful

4 5

I did not puree because I like a chunky soup. Sub'd spinach for the chard as my grocery didn't have it. Added a good dose of red pepper flakes and coarse ground black pepper. Very healthy and filling. Thanks for posting.

5 5

This is an easy and tasty soup to make. I made mine with carrots, broccoli, cauliflower, onions, garlic, and zucchini. Made for 2010 Favorites.

5 5

I like a clear soup and this one is so healthy I added cauliflower and I didn't have any kale. I did add 1 tsp of penzel Hot Cajun spice. Very enjoyable lunch thanks ellie

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