Low-cal vegetable soup

Ingredients

• 60 g broccoli florets freshly ground cut into small pieces salt and pepper
• 100 g carrots finely sliced
• 60 g cauliflower cut into small pieces
• 100 g turtle beans french chopped fine
• 60 g peas 
• 8 cups vegetable stock 

Equipment

Directions

1. In a saucepan put the stock and bring it to a boil.

2. Add the carrots, peas, beans and cauliflower and let it all simmer for 5-6 minutes.

3. Add the broccoli and cook for a further 2-3 minutes till the broccoli is tender.

4. Add in salt and black pepper to your taste.

5. Serve hot with thick crusty bread.