|
|
|
Fresh Vegetable Soup Recipe
|
|
|
3
Reviews
|
|
By:
Marty Worth
|
|
Fresh Vegetable Soup Recipe uses garlic, carrots, zucchini, cabbage, Swiss chard, cauliflower, broccoli, onion, bell pepper, celery, thyme, broth, parsley, and lemon juice in creating this very tasty fresh vegetable soup recipe.
|
INGREDIENTS
|
|
2 cloves garlic, minced
|
|
2 medium carrots, diced
|
|
2 small zucchini, diced
|
|
2 cups savoy cabbage, shredded (or other type cabbage)
|
|
2 cups Swiss chard, chopped
|
|
2 cups cauliflower, chopped, small florets
|
|
2 cups broccoli, chopped, small florets
|
|
1 medium onion, diced
|
|
1 medium red bell pepper, diced
|
|
1 rib celery, medium, diced
|
|
2 tsp fresh thyme, chopped
|
|
6 cups vegetable broth
|
|
2 tbsp fresh parsley or fresh chives, chopped
|
|
1/2 tsp table salt, or to taste
|
|
1/4 tsp black pepper, or to taste
|
|
2 tbsp fresh lemon juice, optional
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
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.
|
|
|
|
2:
Stir in parsley or chives; season to taste with salt, pepper and lemon juice.
|
|
|
|
3:
Serving size: 1 cup.
|
|
|
|
4:
Note: 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 supermarket's salad bar.
|
|
|
|
Print Preview
|
Rate This Recipe
|
|