MIXED VEGETABLE SKINNY SOUP

This soup is very similar to the one in the Cabbage Soup Diet, except
that it contains considerably more flavour than the original, you’re
allowed to fry the vegetables first, instead of just boiling them, and
apparently it still helps you lose weight even though you don’t have to
eat it for breakfast, lunch and dinner to the exclusion of everything else.
Even so, on its own this soup is still about as basic and boring
as it gets and although it keeps in the fridge for a day or two it
doesn’t freeze well. (It’s also greatly improved if you top the
finished soup with broken up cream crackers covered in Marmite.)
Use any kind of stock you like, but fresh chicken stock or a
mixture of ready-made and fresh stock is best.
1 Savoy cabbage
1 small bunch of spring onions
1 head of celery
2 large peppers, any colour
Carrots
Mushrooms
2 cloves of garlic
2 tins chopped tomatoes
4 pints (2 litres) stock
2 heaped tsp 5 Spice
2 tsp ginger
Soy sauce
Sesame oil
Salt & pepper
Method
1. Wash, peel and finely chop the spring onions, celery, peppers,
carrots and mushrooms, and finely shred the cabbage.
2. Warm some sesame oil in a very large pan; fry the onions, celery
and peppers with the spices until the onion softens then add
the crushed garlic and the rest of the vegetables including the
chopped tomatoes and give it a good stir.
3. Pour in the stock and a generous amount of soy sauce then stir
again, turn the heat down, cover with a lid and allow the soup
to simmer gently for about half an hour.
4. Don’t blend the finished soup. Season with salt and pepper and
serve with crackers and Marmite (see above).