All-Vegetable Soup

材料

• 1/2 fl oz lemon juice
• 2 cups shredded cabbage
• 6 cups vegetable broth
• 1/4 杯（小さじ） black pepper
• 1/2 杯（小さじ） table salt
• 2 tsps fresh thyme, chopped
• 2 カップ、みじん切り broccoli, small florets
• 2 中 carrots, chopped
• 2 カップ cauliflower, small florets
• 1 茎（中） （長さ19cm - 20cm） celery, diced
• 2 cups swiss chard, chopped
• 2 球根 garlic
• 1 中 （直径6.5cm） onion, chopped
• 2 tbsps fresh parsley, chopped
• 2 小 zucchini, diced
• 1 中（約長さ7cm、直径6.5cm） red bell pepper, diced

調理方法

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.