Ingredients for Point Soup Ww
- Garlic Cloves, not found in recipe
- 1 large onion, chopped
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- Cabbage, not found in recipe
- Swiss Chard, not found in recipe
- 1 cup broccoli florets
- Thyme, not found in recipe
- 4 cups vegetable broth
- 1/4 cup chopped fresh parsley
- salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon lemon juice
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 1 yellow squash, chopped
- 1 cup cauliflower florets
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
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How to Make Point Soup Ww
- Chop all vegetables into bite-sized pieces. (Prep Time: 15 mins)
- In a large pot or Dutch oven, combine 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 1 green bell pepper (chopped), 1 red bell pepper (chopped), 1 zucchini (chopped), 1 yellow squash (chopped), 1 cup broccoli florets, 1 cup cauliflower florets, 1 (14.5 ounce) can diced tomatoes (undrained), 4 cups vegetable broth, and 1 teaspoon dried oregano.
- Bring the mixture to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until vegetables are tender.
- Using an immersion blender, partially puree the soup, leaving some vegetables chunky for texture. Alternatively, you can leave the soup completely chunky.
- Stir in 1/4 cup chopped fresh parsley, salt, pepper, and 1 tablespoon lemon juice to taste.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
11g
Fat
0g
Carbs
1g
