Mixed Vegetable Soup ... so simple !

Here in the UK, it's definitely soup weather, and there are eight different vegetables in this simple to make, comforting, and health-boosting soup.

Ingredients
Serves 12
14g carb per serving

2 tbsp. olive oil
6 cups shredded cabbage
4 cups sliced carrots
3 cups fresh, chopped celery
1 cup fresh, sliced parsnip
8 cups (low-sodium) chicken broth
2 cups chopped zucchini/courgette
1 cup chopped red bell pepper
20 oz. fresh cauliflower florets
2 chopped tomatoes
1/2 tsp ground thyme
2 tbsp. fresh parsley
1 tsp salt, to taste
1/2 tsp black pepper, to taste

Method:

1. In large pan, heat oil over medium. Add cabbage, carrots, celery, and parsnips, and cook, uncovered, 10-15 minutes, stirring frequently.

2. Add broth and bring to boil. Skim any foam from surface.
3. Add zucchini/courgette, pepper, cauliflower, tomatoes, thyme, and parsley. Season with salt and pepper. Bring to boil for 1 minute.
4. Reduce heat to low, cover, and simmer 15-20 minutes, until vegetables are tender.
5. Serve hot.

From a recipe idea here

If you should need help with weight/measurement conversion see here

... now where is my soup spoon !

All the best Jan