Vegetable Soup

2 tbsp olive oil

1 onion diced

3 carrots diced

2 celery stalks diced

2 tbsp tomato purée

4 garlic cloves grated

1/2 tsp ground fennel seed

1/2 tsp ground black pepper

1/4 teaspoon crushed red pepper flakes

1 can of chopped tomatoes with their liquid

2 litres of vegetable stock

2 potatoes diced

2 handfuls shredded cabbage (i used red)

2 bay leaves

Handful of frozen sweet corn

1/2 tsp fresh lemon juice

Heat two tablespoons of  olive oil in a large saucepan on medium heat. Add the onions, carrots, celery, and the tomato puree. Cook for 8-10 minutes stirring often until the vegetables have softened.

Add the garlic, fennel, black pepper, a pinch of salt, and the red pepper flakes. Simmer for a couple of minutes.

Pour in the tomatoes and stock.

Add your potatoes, cabbage, and the bay leaves and bring to a boil. Partially cover the saucepan with a lid, and then reduce the heat to a nice simmer.

Simmer for 20 minutes or until the potatoes, and other vegetables are soft. Add the frozen corn and cook for a couple more minutes.

Remove the pot from the heat and remove the bay leaves. Stir in the lemon juice. Taste and season if needed.