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This filling and warming soup is a great way to use up left over vegetables in the fridge at the end of the week. If there is any you do not like then you can very easily change them for example, swap celery for cauliflower.

Serves 4 – 6

Low – calorie cooking spray

2 onions, chopped

2 large carrots, peeled and chopped

3 sticks celery, chopped

2 small potatoes, peeled and chopped

2 parsnips, peeled and chopped

Stalks from the broccoli floret, chopped

3tsp mild curry powder

1ltr vegetable or chicken stock

Salt and freshly ground black pepper

2tbs low – fat natural yogurt

Few sprigs of fresh coriander to garnish

Toasted naan breads to serve

Method

Spray a large non – stick lidded saucepan with the low – calorie place on a medium heat and put all the chopped vegetable in the pan.

Gently sauté the vegetable for 1- – 15 minutes until soft.

Add the curry powder and stir for a few minutes to cook the curry powder or else it can taste bitter.

Add the stock, salt and pepper and bring to a gentle boil.

Reduce the heat to low and cook gently for 30 minutes until all the vegetables are cooked.

You can liquidise the soup of make it smooth or serve it chunky the choice is yours.

Serve garnish with a dollop of natural yogurt, a sprinkle of fresh coriander and a piece of toasted naan bread.