Method

Cut all the vegetables finely. In a large pan, sauté the marrow until brown with just a teaspoon of olive oil. Remove from the pan and add in the onions and leeks and brown slightly. Add the cabbage, garlic and continue to cook until light brown. Add in all the remaining vegetables together with the vegetable cube, yoghurt and enough water to cover. Add in a bay leaf, bring to the boil and simmer until the vegetables are cooked through. Remove bay leaf and blend the soup to a thick puree.

This is a tasty and filling fiber rich soup that can be eaten before a meal at lunch/dinner. Here you will be filling your stomach up with ‘heavy’ vegetables, minerals and vitamins.

For an `all in one` lunch meal, try adding in 100-120g of chicken breast, or a few cubes of lean bacon, parsley or coriander to this soup. Accompany the soup with a little whole meal roll or pita bread.

 


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