Zero POINTS®-Value Vegetable Soup
Some say that this soup is the secret to their weight-loss success. It's a great
midday snack or premeal hunger-buster.
2 medium garlic clove(s), minced
1 medium onion(s), diced
2 medium carrot(s), diced
1 medium sweet red pepper(s), diced
1 medium stalk(s) celery, diced
2 small zucchini, diced
2 cup(s) green cabbage, shredded
2 cup(s) Swiss chard, chopped
2 cup(s) cauliflower, small florets
2 cup(s) broccoli, small florets
2 tsp thyme, fresh, chopped
6 cup(s) vegetable broth
2 Tbsp parsley, or chives, fresh, chopped
1/2 tsp table salt, or to taste
1/4 tsp black pepper, or to taste
2 Tbsp fresh lemon juice, optional
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
Stir in parsley or chives; season to taste with salt, pepper and lemon juice.
Yields about 1 cup per serving.
POINTS® Value: 0
Notes 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
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 super market's salad bar.