Ingredients

• 4 small carrots (5-1/2" long) (peeled and diced)
• 1 leek, about 90g (cleaned and chopped)
• 1/2 white cabbage, about 110g (sliced in half and then finely shredded)
• 2 medium onions (peeled and finely diced)
• 3 small tomatoes (roughly diced)
• 2 medium cloves garlic (peeled and minced)
• 1 small fennel bulb (trimmed and sliced)
• Marigold - Swiss Vegetable Bouillon Powder, 15 g (mixed with 300mls water)
• 1 teaspoon Mixed Dried Herbs
• Tomato Paste, 1 Tbsp
• salt and pepper, to taste