You can mix and match whatever vegetables you have available.
Finely diced the onions, and the celery and carrots (if using).
Sweat the vegetables, with the crushed garlic, for a few minutes in a large non-stick pot.
Once the onion is translucent, add the stock and any other veges you are using (except for cabbage and spinach)
Bring to the boil, then lower the temperature, add the sliced low fat chicken sausage, and allow the soup to simmer until all vegetables are cooked through to your liking, roughly 10 minutes.
At the end of the cooking add finely sliced cabbage, and fresh spinach, as you really just need to warm them through rather than cook them. (You could use Shirataki noodles if you have some). Add salt and pepper until you are happy with the seasoning.
Serve the soup topped with fresh herbs, and a grating of fat-free parmesan (optional).
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