Get a fair sized white cabbage and chop it up. Keep the ribs and the central stalk. Also cut up any other low carb veggies you like - onion, garlic, root veggies, small amount of carrot etc.

Boil large kettle of water. Put water in a large sausepan and add vegitable stock cube(s) (bullion for the Americans) or any other flavourings you like. Put in all veggies, including stalks and boil for an hour or so until everything is soft.

Remove the central stalk and the cabbage ribs and some of the veggies. Cream these in a liquidiser and add back to soup.

You now have a thick, lowish carb vegan soup suitable for Lent or vegitarian friends.

If you keep it longer than a day it must be boiled at least once every 24 hours to stop it going off - and keep the lid on it.

Robert