Name: Fresh Vegetable Soup
Ingredients: 2 cloves garlic cloves, minced; 2 medium uncooked carrots, diced; 2 small uncooked zucchinis, diced; 2 cups uncooked savoy cabbage, or other variety, shredded; 2 cups uncooked cauliflower, small florets; 2 cups uncooked broccoli, small florets; 1 medium uncooked onion, diced; 1 medium sweet red pepper, diced; 1 rib uncooked celery, diced; 2 tsp. fresh thyme, chopped; 2 tsp. Herbs de Provence, or to taste; 6 cups reduced sodium vegetable broth; 2 tbsp. fresh parsley, or fresh chives, chopped; ½ tsp. salt, or to taste; 1⁄4 tsp. black pepper, or to taste

Fresh Vegetable Soup

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Ingredients

2 cloves garlic cloves, minced
2 medium uncooked carrots, diced
2 small uncooked zucchinis, diced
2 cups uncooked savoy cabbage, or other variety, shredded
2 cups uncooked cauliflower, small florets
2 cups uncooked broccoli, small florets
1 medium uncooked onion, diced
1 medium sweet red pepper, diced
1 rib uncooked celery, diced
2 tsp. fresh thyme, chopped
2 tsp. Herbs de Provence, or to taste
6 cups reduced sodium vegetable broth
2 tbsp. fresh parsley, or fresh chives, chopped
½ tsp. salt, or to taste
1⁄4 tsp. black pepper, or to taste

Instructions

Put garlic, vegetables, seasonings 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.

Notes

This soup can be transformed into a chicken and vegetable soup by baking chicken, shredding chicken as soon as removed from the oven and adding to the soup. Also, a 6-ounce can of tomato paste enhances the flavor of the soup.

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