I’ve found that this very easy soup is really filling, and adds one more serve of those healthy low carb vegetables.

All of the quantities are approximate, and can be varied to taste.

• 1 cup low carb vegetables canned or cooked until they’re very soft
• 2 cups chicken stock (its OK to use powdered stock or stock cubes)
• spices and seasonings to taste

Blend the vegetables, sieve if you want a really smooth effect, and add hot chicken stock until soup is the desired consistency. Mix in seasonings to taste, serve.

Some vegetables which make great soup:

• zucchini
• asparagus
• cauliflower
• broccoli
• mushroom

My favorite is cauliflower soup, seasoned with curry powder. Gary’s favorite is zucchini soup, with a dash of seasoned salt.

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