Slightly adapted from the original recipe, we enjoyed this tasty and very healthy soup for lunch on Sunday. The only changes we made were to up the amount of broth (6 cups was not enough for the 8+ cups of veggies involved) and to increase the Swiss chard (T enjoyed chopping it a lot!).
2 clove(s) garlic clove(s), minced
2 medium uncooked carrot(s), diced
2 small uncooked zucchini, diced
2 cup(s) uncooked savoy cabbage, or other variety, shredded
2 cup(s) uncooked Swiss chard, chopped
2 cup(s) uncooked cauliflower, small florets
2 cup(s) uncooked broccoli, small florets
1 medium uncooked onion(s), diced
1 medium sweet red pepper(s), diced
1 rib(s) uncooked celery, diced
2 tsp fresh thyme, chopped
10 cup(s) vegetable broth
2 Tbsp fresh 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 10 minutes.
Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.
PointsPlus value 1