Weight-Watchers Zero Point Soup

By pcander

Ingredients

• 2 medium garlic cloves minced
• 1 medium onion diced
• 2 medium carrots diced
• 1 medium sweet red pepper diced
• 1 medium stalk of celery diced
• 2 small zucchini diced
• 2 cups green cabbage shredded
• 2 cups swiss chard
• 2 cups cauliflower, small florets
• 2 cups broccoli, small florets
• 2 tsp thyme, fresh, chopped
• 6 cups vegetable broth
• 2 TBL parsley, or chives, fresh, chopped
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 2 TBL fresh lemon juice, optional

Preparation

Step 1

Put garlic, vegetable, 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 10 min.

Stir in parsley or chives, season to taste with salt, pepper and lemon juice. Yields about 1 cups per serving.

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 vegetable to suit your taste,

Save time by using frozen vegetable instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetable from your super market's salad bar.