VEGETABLE SOUP

Cooking time :

40 mins

Serves:

4 to 6

Ingredients + Measurements

3 tbsp olive oil
2 cups chopped onion
1 and half cups chopped carrot
1 and half cup chopped celery
2 tbsp tomato paste
4 tsp minced garlic
¾ tsp ground fennel seed
½ tsp ground black pepper
½ tsp sea salt
⅛ ¼ tsp crushed red pepper
3-4 Diced tomatoes with pulp
2 cups chopped potato
3 to 4 cups chopped or shredded cabbage
2 bay leaves
1 cup frozen peas
½ tsp apple cider vinegar or fresh lemon juice.

Method Of Preparation

Heat the oil in a pan and add the onions, carrots, celery and tomato paste. Cook stirring often until the vegetables have softened and onions are translucent for 8 to 10 minutes.
Add the garlic, fennel, black pepper ½ tsp of salt and red pepper flakes.
Cook while stirring for one minute.
Pour in the canned tomatoes and their juices as well .
Add the potatoes, cabbage and bay leaves. Raise the heat to medium to high and bring the soup to a boil. Partially cover the pot with a lid and reduce the heat to maintain a low simmer.
Simmer for 20 minutes or until the potatoes and other vegetables are tender. Add the frozen peas and cook for five more minutes.
Remove the pot from heat and remove the bay leaves. Stir in the apple cider vinegar .
Serve hot

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