Ingredients

The following ingredients have 4 Servings
  • 2 tsp olive oil
  • 1 onion (, finely chopped)
  • 2 garlic cloves (, minced)
  • 1 tbsp dried oregano
  • 2 tsp fennel seeds ((optional))
  • 2 medium carrots (, finely chopped)
  • 1 large celery stalk/rib (, finely chopped)
  • 2 red capsicums / bell peppers (, cut into 2 cm / 4/5” pieces)
  • 5 cups cabbage (, cut into 3 cm / 1.2” pieces (about 400g/14oz))
  • 800g / 28 oz crushed tomato
  • 3 cups (750 ml) vegetable or chicken broth ((low fat!))
  • 1 tbsp smoked paprika ((or any paprika))
  • 1 tsp cayenne pepper ((adjust spiciness to taste))
  • Salt and pepper to taste
  • 1 lemon – zest + juice to taste
  • Finely chopped parsley

Instruction

  • Heat oil in a large pot over medium heat. Add garlic and onion, cook for 30 seconds or so.
  • Add oregano and fennel seeds, cook for 2 minutes (lets flavour “bloom”).
  • Turn heat down to medium low. Add carrots and celery, cook, stirring regularly, for 8 minutes until onion is sweet (not browned). This step is key to the flavour base of this soup.
  • Add capsicum, turn heat up to high and cook for 2 minutes, stirring constantly.
  • Add remaining Soup ingredients, bring to simmer then place lid on. Turn heat down to medium low, simmer for 25 minutes.
  • Remove lid, adjust salt and pepper to taste.
  • Ladle soup into bowls. Grate over lemon zest, squeeze of lemon juice and sprinkle with parsley. Serve!