PointsPlus Fresh Vegetable Soup Recipe

Fresh Vegetable Soup


  • medium-sized cloves garlic, minced
  • medium-sized carrots, diced
  • small zucchini, diced
  • 2 cups  cabbage, shredded
  • 2 cups  Swiss chard, chopped
  • 2 cups  cauliflower, cut into small florets
  • 2 cups  broccoli, cut into small florets
  • medium-sized onion, diced
  • medium-sized sweet red pepper, diced
  • medium-sized rib celery, diced
  • 2 teaspoons  thyme, chopped
  • 6 cups  vegetable broth
  • 2 tablespoons  parsley or chives, chopped
  •   Salt and black pepper, to taste
  • 2 tablespoons  lemon juice (optional)

Forget the all-you-can-eat soup bars whose soups often fall on the side of being bland or oversalted, but never quite right. Make your own soup at home, and your taste buds (and wallet) will thank you. There are so many variations on this recipe. Add or leave out vegetables to suit your taste. If you like thick soups, consider puréeing this recipe in the pot with an immersion blender.


Put the 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 the parsley or chives and season with salt and pepper, to taste. If using, add the lemon juice. Remove from heat and serve.


Calories per serving:

31 calories

Dietary restrictions:

Low Fat Fat Free, Low Fat Abs, Sugar Conscious, Vegan, Vegetarian, Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 4g 6%
  • Carbs 77g 26%
  • Saturated 1g 4%
  • Fiber 26g 103%
  • Sugars 36g
  • Monounsaturated 0g
  • Polyunsaturated 1g
  • Protein 20g 40%
  • Sodium 3,036mg 126%
  • Calcium 437mg 44%
  • Magnesium 259mg 65%
  • Potassium 3,398mg 97%
  • Iron 7mg 41%
  • Zinc 4mg 26%
  • Phosphorus 515mg 74%
  • Vitamin A 1,603µg 178%
  • Vitamin C 563mg 939%
  • Thiamin (B1) 1mg 46%
  • Riboflavin (B2) 1mg 56%
  • Niacin (B3) 7mg 35%
  • Vitamin B6 2mg 107%
  • Folic Acid (B9) 488µg 122%
  • Vitamin D 0µg 0%
  • Vitamin E 6mg 31%
  • Vitamin K 1,106µg 1,383%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...