Bring roughly chopped vegetables, bay leaves, allspice, lemon juice & stock to a boil in a large saucepan. Reduce heat & simmer for 45 minutes.

Allow to cool slightly, then remove bay leaves and puree using a blender or hand-held processor. Season to taste.

Gently reheat soup and serve with dollop of low-fat yoghurt & a sprinkling of parsley.

This soup can also be served cold.