All-Vegetable Soup

재료

• 1/2 fl oz lemon juice
• 2 컵, 잘게조각냄 cabbage
• 6 cups vegetable broth
• 1/4 티스푼 black pepper
• 1/2 티스푼 table salt
• 2 tsps fresh thyme, chopped
• 2 컵, 다진 broccoli, small florets
• 2 개 중간크기 carrots, chopped
• 2 컵 cauliflower, small florets
• 1 줄기, 중간크기 celery, diced
• 2 컵 swiss chard, chopped
• 2 쪽 garlic
• 1 개 중간크기 onion, chopped
• 2 테이블스푼 fresh parsley, chopped
• 2 개 작은것 zucchini, diced
• 1 개 중간크기 red bell pepper, diced

조리법

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.