1 Chop vegetables into small pieces and put into a big pot with stock, water and canned tomatoes.

2 Add seasoning and spices, boil for 2 minutes. Reduce heat and simmer for about 1 hour or until vegies are tender. To make it thinner, add more water.

3 Top with chopped parsley to serve.

Tip: Substitute any low GI vegies, such as broccoli, cauliflower, brussels sprouts, asparagus, onion or leafy greens, for the ones used here. Freeze leftover soup (don't leave it out standing during the day).