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.