I loved it. Because it made so much I divided it out into little containers to take to lunch and have for dinner. It honestly has gotten better the longer it sits. I will either use this soup as an appitizer or side item to my meal OR I will chop up a piece of grilled chicken, add some shredded cheddar cheese and a couple crumbled up saltine crackers and make it my meal. The possibilities are endless! Maybe add some cooked rice? Or cooked potatoes? Can of white beans? I just can't decide!
It's light and fresh and the best part is that it doesnt contain all the sodium that comes from canned vegetable soup.
Fresh Vegetable Soup
2 clove(s) (medium) 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 leek, chopped
2 cup(s) uncooked cauliflower, small florets
2 cup(s) uncooked broccoli, small florets
2 cups chopped spinach *I added this on my own
1 medium uncooked onion(s), diced
1 medium sweet red pepper(s), diced
1 rib(s) (medium) uncooked celery, diced
2 tsp thyme, fresh, chopped
6 cup(s) fat free chicken 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
Instructions
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.
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 your taste.
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.
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