0 Point Soup - Ww
photo by Marg (CaymanDesigns)
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 2 garlic cloves, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 1 red bell pepper, diced
- 2 zucchini, diced
- 2 cups cabbage, shredded
- 2 cups swiss chard, chopped
- 2 cups broccoli, cut into florets
- 2 teaspoons thyme, chopped (or 1/2 teaspoon dried thyme)
- 6 cups vegetable broth
- 2 tablespoons parsley, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons lemon juice (optional)
directions
- 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.
- Stir in parsley and season with salt, pepper and lemon juice.
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Reviews
-
This was a fun soup to make with all the colorful vegetables and different textures. I used chicken stock and did use the optional lemon. I think the lemon really adds flavor or enhances the flavors there. I served with pita stuffed with chicken salad for dinner. A glass of fruity red from the Languedoc is a great treat with this meal.
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Tweaks
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This is a fantastic lunch; perfect for cold days when I can't even think about a salad! I imagine it is very forgiving in terms of which veggies you use as well. I used spinach for the chard as I had some to use up, and for one of the zucchini I added a cup or so of green beans instead. I did skip the lemon juice and parsley, but the flavor is great without it. Thanks for posting! Made for Veg*n Swap #18.
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>