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Add a photoIf you like thick soups, consider pureeing this recipe in the pot with an immersion blender.There are so many variations on this recipe. Add or leave out vegetables to suit your taste.
Ingredientes
- 2 garlic clove(s), minced
- 2 medium uncooked carrot(s), diced
- 2 small uncooked zucchini, diced
- 2 c uncooked savoy cabbage, or other variety, shredded
- 2 c uncooked Swiss chard, chopped
- 2 cuncooked cauliflower, small florets
- 2 cuncooked broccoli, small florets
- 1 medium uncooked onion(s), diced
- 1 medium sweet red pepper(s), diced
- 1 rib uncooked celery, diced
- 2 tsp fresh thyme, chopped
- 6 creduced sodium vegetable broth
- 2 Tbsp fresh parsley, or fresh chives, chopped
- 1⁄2 tsp table salt, or to taste
- 1⁄4 tsp black pepper, or to taste
- 2 Tbsp fresh lemon juice, optional
Direcciones
- Put 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 parsley or chives; season to taste with salt, pepper and lemon juice.
- Serving size: 1 cup
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 12 servings | |
| Calories 20 | |
| Calories from Fat 1 | 5% |
| Total Fat 0.15g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 608mg | 25% |
| Potassium 177mg | 5% |
| Total Carbs 4.61g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.85g | 1% |
| Protein 0.94g | 2% |
