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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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:
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:
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.
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