Steps
- 1
Bring roughly chopped vegetables, bay leaves, allspice, lemon juice & stock to a boil in a large saucepan. Reduce heat & simmer for 45 minutes.
- 2
Allow to cool slightly, then remove bay leaves and puree using a blender or hand-held processor. Season to taste.
- 3
Gently reheat soup and serve with dollop of low-fat yoghurt & a sprinkling of parsley.
- 4
This soup can also be served cold.
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