PointsPlus Fresh Vegetable Soup Recipe

PointsPlus Fresh Vegetable Soup Recipe
Staff Writer
Fresh Vegetable Soup
WeightWatchers.com

Fresh Vegetable Soup

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.

12
Servings
95
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 medium-sized cloves garlic, minced
  • 2 medium-sized carrots, diced
  • 2 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
  • 1 medium-sized onion, diced
  • 1 medium-sized sweet red pepper, diced
  • 1 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)

Directions

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.

Nutritional Facts

Total Fat
3g
4%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
8mg
3%
Carbohydrate, by difference
13g
10%
Protein
4g
9%
Vitamin A, RAE
103µg
15%
Vitamin C, total ascorbic acid
24mg
32%
Vitamin K (phylloquinone)
28µg
31%
Calcium, Ca
108mg
11%
Choline, total
14mg
3%
Fiber, total dietary
3g
12%
Folate, total
33µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
17mg
5%
Phosphorus, P
28mg
4%
Selenium, Se
1µg
2%
Sodium, Na
596mg
40%
Water
165g
6%

Vegetable Soup Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Vegetable Soup Cooking Tip

Most soups are better the day after they are made. If possible refrigerate your soup overnight before serving.