WW Zero Point Fresh Vegetable Soup ♥

By Pattywak

Ingredients

• 6 cups vegetable broth (or beef broth or chicken broth)
• 1 onion, diced (see TIPS)
• 2 carrots, peeled and diced
• 1 red bell pepper, diced
• 1 rib celery, diced
• 2 cups (about 5 ounces) chopped cabbage
• 2 cups (about 6 ounces) broccoli, cut into florets
• 1 teaspoon dried thyme
• 2 cloves garlic, minced small
• 2 cups Swiss chard, washed well and cut into ribbons if desired
• bok choy if desired cut into angled slices
• 1 t cayenne powder or to taste
• 1/4 teaspoon black pepper or to taste
• Juice of a fresh lemon, about 2 tablespoons

Details

Servings 9
Adapted from kitchen-parade-veggieventure.blogspot.com

Preparation

Step 1

Makes 9 cups

In a microwave, bring the broth to a boil. (This step keeps the soup moving but can be skipped if there's no rush.)

In a large pot or Dutch oven, collect the vegetables in the order given, squeezing in the Swiss chard to compress a bit if needed. Pour the hot broth over top. Cover and bring to a boil over MEDIUM HIGH. Once the liquid comes to a boil, crack the lid so that a little steam can escape, reduce the heat to maintain a slow simmer and let simmer for about 10 minutes until the bottom vegetables are done.

Stir in the parsley, salt, pepper and lemon juice. Let cool. Transfer to storage containers and refrigerate overnight or for 24 hours. Reheat to serve.

P.S. I forgot to add I used my immersion blender...it comes out almost like a cream soup..YUM!