Ingredients (makes 6 servings)
3 medium carrots, diced (0 points)
2 medium zucchini, diced (0 points)
3 small potatoes, cubed (6 points total)
1 medium onion, chopped (0 points)
2 cloves garlic, minced (0 points)
6 cups vegetable broth (or chicken broth, low sodium) (2 points)
1 tsp olive oil (1 point)
Fresh parsley, chopped (0 points)
Salt, pepper, and seasoning to taste (paprika, thyme, or dill work great)
Instructions
Heat olive oil in a large pot, then sauté onion and garlic until fragrant.
Add carrots, zucchini, and potatoes. Stir for 2–3 minutes.
Pour in the broth, season with salt, pepper, and herbs.
Bring to a boil, then reduce heat and simmer for 20–25 minutes, until vegetables are tender.
Garnish with fresh parsley and serve warm.
Serving & Points
Total recipe: ~9 WW points
Per serving: 1–2 points
Tips to Lower Points Further:
Use cooking spray instead of olive oil (saves 1 point).
Swap potatoes for cauliflower florets to make it a 0-point veggie soup.
