Vegetable Soup

• 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. 

	2 clove(s) (medium) garlic clove(s), minced
	2 medium uncooked carrot(s), diced
	2 small uncooked zucchini, diced
	2 cup(s) uncooked savoy cabbage, or other variety, shredded
	2 cup(s) uncooked Swiss chard, chopped
	2 cup(s) uncooked cauliflower, small florets
	2 cup(s) uncooked broccoli, small florets
	1 medium uncooked onion(s), diced
	1 medium sweet red pepper(s), diced
	1 rib(s) (medium) uncooked celery, diced
	2 tsp fresh thyme, chopped
	6 cup(s) vegetable broth
	2 Tbsp fresh 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