Vegetarian One-Pot Soup

• 1 Onion diced
• 1 bulb garlic sliced fine
• 1 chilli sliced

• 2 sticks celery diced

• 2 tsp fennel seeds
• 3 bayleaf
• 2 sprigs thyme
• 1 litre chicken or vegetable stock
• 2 tsp tomato paste
• 4 tomatoes quartered and squeezed
• 1 carrot peeled and chopped into shapes
• 1 zucchini cut into discs
• 1 cup grains (buckwheat, lentils or rice) soaked
• 3 tbsp olive oil
• 200 grams parmesan cheese
• basil

• The first step to any quick and great one-pot meal is to do all of your preparations before you start cooking. So chop your ingredients, measure the stock and get yourself ready to cook!
• Place the pot on the stove at medium heat, add olive oil then onion, garlic, chili, and celery, and cook until tender and colored (10 minutes).
• Add fennel seed, bay leaf, thyme, and tomato paste and cook for a further 5 minutes.
• Next, deglaze the pot with chicken stock and tomato flesh and juice.
• Add carrots, zucchini, and soaked grains.
• Bring to the simmer and cook your soup until the carrots are soft and grains are tender and cooked (15 minutes).
• Season with salt and pepper, top with grated parmesan cheese and basil.

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