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

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.

ratherbeswimmin' April 15, 2012

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

Lavender Lynn February 14, 2011

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

Bergy September 01, 2010

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