I love vegetables, but in the winter I don’t want to eat them in a delicious salad. A goal of mine was to make a vegetable soup, so i could get the nutrients I wanted in a different way. What better than a warm soup on a cold winter day! Here’s a completely guilt free way of eating a filling snack or meal (paired with half a sandwich)! I also paired it with a crunchy Wasa cracker. This is now another prepped meal I make on Sunday to eat for lunch throughout the week. Some of the vegetables last from one week to the next. This past weekend, my son was very sick so I made my own variation of the recipe by getting a lot of pre cut veggies from Wegmans. I couldn’t spend much time in the kitchen. Some of the vegetables I grab from the freezer section in the grocery store like the cauliflower and broccoli. Enjoy! Melissa
Weight Watchers Fresh Vegetable Soup
garlic clove(s) 2 clove(s), medium, minced
uncooked carrot(s) 2 medium, diced
uncooked zucchini 2 small, diced
uncooked savoy cabbage 2 cup(s), shredded, or other variety, shredded
uncooked Swiss chard 2 cup(s), chopped
uncooked cauliflower 2 cup(s), small florets
uncooked broccoli 2 cup(s), small florets
uncooked onion(s) 1 medium, diced
sweet red pepper(s) 1 medium, diced
uncooked celery 1 rib(s), medium, diced
fresh thyme 2 tsp, chopped
fat free reduced sodium vegetable broth 6 cup(s)
fresh parsley 2 Tbsp, or fresh chives, chopped
table salt ½ tsp, or to taste
black pepper ¼ tsp, or to taste
fresh lemon juice 2 Tbsp, optional
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.
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