What We Tried… Fresh Vegetable Soup Recipe


This is a SUPER LOW calorie soup (almost free on Weight Watchers) and it is super yummy. It is going to make a nice warm yummy replacement for our salads in the colder months.

Fresh Vegetable Soup



    PointsPlus™ Value:    1
    Servings:  12
    Preparation Time:  35 min
    Cooking Time:  13 min
    Level of Difficulty:  Easy

    2 clove(s) (medium) garlic clove(s), minced  

    1 medium onion(s), diced  

    2 medium carrot(s), diced  

    1 medium sweet red pepper(s), diced  

    1 stalk(s) (medium) celery, diced  

    2 small zucchini, diced  

    2 cup(s) green cabbage, shredded  

    2 cup(s) Swiss chard, chopped   (we did not add this… still yummy)

    2 cup(s) cauliflower, small florets  

    2 cup(s) broccoli, small florets  

    2 tsp thyme, fresh, fresh, chopped  

    6 cup(s) vegetable broth  

    2 Tbsp parsley, or chives, fresh, chopped  

    1/2 tsp table salt, or to taste  

    1/4 tsp black pepper, or to taste  

    2 Tbsp fresh lemon juice, 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. Yields about 1 cup per serving.
    • 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.

    Photo and recipe credit




    1. Mary Beth Elderton says

      I make something like this soup–add a bit of olive oil, way more garlic, and add a squeeze of lemon directly to the individual bowl of soup. I also keep a bag in the freezer to collect those bits and pieces and ends of veggies that are normally cut off and thrown away–a handful or two can be boiled and strained to make home made veggie broth.

    2. I think I’ve done something like this before….very yummy.

    3. Sarah D says

      I love your idea of using this as a replacement for salad! I have to admit I never though of that. And this soup sounds so very yummy and I love that you can personalize and substitute different veggies to work for your family.

    4. Julie H says

      love this recipe we have fresh swiss chard in our garden right now so that will be fab and I will add those big portabello mushrooms they add a lot of flavor and they trick people into thinking they are eating meat.

    5. Letessha W says

      A soup that is super low cal and super yummy? I want to give this a try. Thanks for this recipe.

    6. Thomas Murphy says

      sounds good, thanks for the recipe.

    7. Ash Johnson says

      I’m always looking for new soup recipes to try. This looks really good.

    8. Alene Nielsen says

      This looks so good. I’m going to try it. I’m always looking for tasty low calories recipies.

    9. Wow I am so glad this one came back up on your post. I don’t know how I missed this one but I have been looking for another soup besides the Cabbage Soup. We need something different and if this is as good as your other recipes, I know it will be another winner at my family table. Thanks again.

    10. Vickie COuturier says

      sounds really good,,I guess this is one you can adapt to your own tastes,,that is great ,love to try this,thansk for sharing

    11. Terri S says

      This soup looks so good. Thank you for sharing the recipe.

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