Vegetarian: winter vegetable soup

1. In heavy saucepan, heat oil over medium heat; cook potatoes, onion, carrots and celery, stirring, for 5 minutes or until onions are softened.
2. Add stock, cabbage, basil and bay leaf; bring to boil.
3. Reducei heat; cover and simmer for 15-20 minutes or until vegetables are tender.
4. Stiri in tomatoes, peas, parsley, salt and pepper; heat through.
5. Remove bay leaf.
6. Sprinkle with cheese.
7. per serving: about 190 calories, 8 g protein, 6 g fat, 28 g carbohydrate good source calcium, high source fibre.