All-Vegetable Soup

Ingrédients

• 1/2 fl oz lemon juice
• 2 tasses, râpés cabbage
• 6 cups vegetable broth
• 1/4 cuillère à café black pepper
• 1/2 cuillère à café table salt
• 2 cuillères à café fresh thyme, chopped
• 2 tasses, hachés broccoli, small florets
• 2 moyennes carrots, chopped
• 2 tasses cauliflower, small florets
• 1 tige, moyenne celery, diced
• 2 tasses swiss chard, chopped
• 2 gousse garlic
• 1 moyenne onion, chopped
• 2 cuillères à soupe fresh parsley, chopped
• 2 petites zucchini, diced
• 1 moyenne red bell pepper, diced

Directives

1. Put garlic, vegetables, thyme and broth into a large soup pot.
2. Cover and bring to a boil over high heat; reduce heat to low and simmer, partly covered, about 10 minutes.
3. Stir in parsley (or chives); season to taste with salt, pepper and lemon juice (optional).
4. Note: if you like thick soups, consider pureeing this recipe in the pot with an immersion blender. Many variations to 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).
5. Source: based on a Weight Watchers recipe.