Creamy Cabbage Vegetable Soup

In a heavy saucepan, combine the shredded cabbage, thinly sliced onions, carrots, and diced potato.

Add a little water to cover the vegetables.

Cover the saucepan and cook slowly over low heat until the vegetables are tender, about 15-20 minutes.

Once the vegetables are tender, add the skimmed milk, low-fat yogurt, bay leaf, dried dill, and dried rosemary to the saucepan.

Continue to cook for a further 15 minutes, stirring occasionally.

Season the soup with salt and freshly ground black pepper to taste.

Serve the creamy cabbage vegetable soup hot, garnished with fresh parsley or chives if desired.