Method
Spray a heavy bottomed saucepan with low cal spray and heat over a gentle heat.
Add onion, celery, carrot and green pepper to the pan and cook until the veg is tender.
Stir in garlic. Pour in boiling water and crumble in the stock cube.
Stir in pasatta, dried oregano and cumin powder and add the cabbage to the pan.
Bring to a boil and simmer for 10 minutes or so or until the cabbage and other vegetables are tender, season well with black pepper.
Blitz in a food processor or with a hand blender until thick and smooth adding more water if necessary.
Then serve and enjoy – I will be reheating mine later although when I tested the soup I understood why some people have soup for breakfast because it tasted very nice and I was tempted, lol! Should keep for 3 days if kept in the fridge.
credits : lollysslimmingblog