This vegetable assortment provides a “fresh” basis for an excellent slimming soup. It is composed of tomatoes, carrots, celery, peppers, onions, cabbage and garlic shards.
Add 1 reduced fat vegetable stock cube, 1 chicken stock cube and add 1.2 litres of water.
Boil for 10 minutes. Tip: The soup is more digestible if you leave it to simmer for 1 hour. Blend it when ready.