Zero Point Soup Recipe With Many Variations

Ingredients for zero points vegetable soup

  • 2 garlic cloves, minced
  • 1 medium onion, diced – approximately 1 cup
  • 2 large carrots, diced – approximately 1½ cups
  • 1 large green, red, yellow or orange bell pepper, seeded, cored and diced
  • 1 stalk celery, diced
  • 2 zucchini, diced – approximately 2 pounds
  • 2 cups green cabbage, shredded – approximately 1 medium head
  • 2 cups Swiss chard, chopped
  • 2 cups cauliflower, cut into small florets – approximately ½ large head
  • 2 cups broccoli, cut into small florets – approximately 2 medium broccoli crowns
  • 2 tsp. thyme, fresh, chopped
  • 6 cups vegetable broth
  • 2 Tbsp. parsley, or chives, fresh, chopped
  • ½ tsp. salt, or to taste
  • ¼ tsp. black pepper, or to taste
  • 2 Tbsp. lemon juice – optional

Directions for zero points vegetable soup

  • 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.
  • Simmer on uncovered on low heat, stirring occasionally, for about 30 minutes.
  • Yields: about twelve 1-cup servings

 

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