Healthy Vegetable Soup - cooking recipe

Ingredients

1/4 head cabbage, trimmed and finely sliced
1 None red pepper, deseeded and diced
1 None small leek, trimmed, washed and sliced
1/2 head celery, trimmed and finely diced
500 g carrots, peeled and sliced
2 tbsp sunflower oil
1 litre vegetable stock
1 None bay leaf
4 None juniper berries
200 g cherry tomatoes, cut in half
1/2 bunch parsley, finely chopped
None None salt and pepper

Preparation

Heat oil in a saucepan and saute pepper, celery and carrots for 4 mins. Deglaze with stock and 2 cups water. Add cabbage, leek, bay leaf and juniper berries and bring to a boil. Reduce heat and simmer for around 15 mins. Add tomatoes, season and cook for another 5 mins. Remove bay leaf and juniper berries, sprinkle with parsley and serve.