This recipe came from discovering the huge range of frozen vegetable mixes now available. A favorite combines carrots, broccoli, bell peppers plus little cubes of chopped spinach. Check out your supermarket's range - avoiding mixes with corn or peas will keep the carbohydrate content low. Vegetables are snap frozen soon after being picked so have lots, sometimes more nutritional value than fresh vegetables from supermarkets.
2 stock cubes (or equivalent)
2 litres of water
500g of frozen vegetables
Spices of your choice
Simply boil it up and take to it with a stick blender to make it as smooth or chunky as you prefer. There are countless variations to keep it interesting day-by-day, all winter long..