Ingredients
- 1 small green cabbage
- 4 medium carrots
- 1 green bell pepper
- 4 stalks celery
- 1 large onion
- 2 cans 796 ml (28 oz) diced tomatoes
- 2 liters (8 cups) sodium-reduced chicken broth
- 5 ml (1 tsp.) turmeric
- 10 ml (2 tsp.) herbes de Provence
- Salt and black pepper to taste
Preparation
- Cut vegetables into similar-sized pieces and place in a large saucepan.
- Add chicken stock and spices.
- Bring to the boil, then reduce heat and simmer for 1 hour, until vegetables are cooked through.
- Use a blender, food processor or blender foot to purée the soup smooth.