Fresh Vegetable Soup – Healthy To Fit


A light soup that is loaded with big chunks of fresh veggies.


  • 2clove(s) garlic clove(s)minced
  • 2medium uncooked carrot(s)diced
  • 2small uncooked zucchinidiced
  • 2cup(s) uncooked savoy cabbageor other variety, shredded
  • 2cup(s) uncooked Swiss chardchopped
  • 2cup(s) uncooked cauliflowersmall florets
  • 2cup(s) uncooked broccolismall florets
  • 1medium uncooked onion(s)diced
  • 1medium sweet red pepper(s)diced
  • 1rib(s) uncooked celerydiced
  • 2tsp fresh thymechopped
  • 6cup(s) reduced sodium vegetable broth
  • 2Tbsp fresh parsleyor fresh chives, chopped
  • 12tsp table saltor to taste
  • 14tsp black pepperor to taste
  • 2Tbsp fresh lemon juiceoptional


1 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.
2 Stir in parsley or chives; season to taste with salt, pepper and lemon juice.
3 Serving size: 1 cup

Serving: 12


If 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.Save time by using frozen vegetables instead of fresh ones (though the texture of the soup might change a bit). You can also buy small amounts of pre-cut vegetables from your supermarket’s salad bar.

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