Fall Soup

Fall Soup (great for all phases)



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

1 medium uncooked onion(s), diced (phase 4 only)

2 medium uncooked carrot(s), diced (Phase 4 only)

1 medium sweet red pepper(s), diced

1 rib(s) (medium) uncooked celery, diced

2 small uncooked zucchini, diced

2 cup(s) cooked red cabbage, shredded

2 cup(s) uncooked Swiss chard, chopped

2 cup(s) uncooked cauliflower, small florets

2 cup(s) uncooked broccoli, small florets

2 tsp thyme, fresh, chopped

6 cup(s) low sodium 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 10 minutes.

Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup perX
July 15, 2014 by Kristi Kirkham
Tags: Vegetables
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