- Heat the oil in a pan over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes. Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute. Pour in the canned tomatoes and their juices as well as the stock. Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer. Simmer for 20 minutes and other vegetables are tender. Add the frozen peas and cook for five more minutes. Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar. Taste and season with more salt, pepper,vinegar. Serve.
Vegetable soup
#myrecipe
By Shaalini Shaalu
Jan, 29th
569
Servings
4 persons
Cook Time
30 minutes
Ingredients
15
- 17
Ingredients
- Oil
- Onion
- Carrot
- Celery
- Tomato puree
- Garlic
- Fennel seeds
- Pepper powder
- Salt
- Red chilli flakes
- Tomato
- Vegetable stock
- Potato
- Cabbage
- Bay leaf
- Peas
- Vinegar
