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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.