Ingredients

2 tbspns olive oil
2 large onions, chopped
3 cloves garlic, crushed or finely chopped
2 large carrots, sliced
1 leek, chopped
3 large potatoes, diced
2 stalks celery, chopped
4 oz peas, fresh or frozen
2 tspns caraway seeds
1 bay leaf
½ tspn dried thyme
½ tspn dried marjoram
1 pint vegetable stock or water

Preparation method

1 Heat the olive oil in a large pan; add the onions and sauté for a couple of minutes, then add the garlic and the caraway seeds and sauté for another couple of minutes.
2 Add the remaining prepared vegetables (all but the peas) to the pan and mix until coated in oil.
3 Add the vegetable stock, dried herbs and bay leaf. Bring to the boil, then turn down the heat and simmer for 20 mins, stirring occasionally. (Add a little more water if necessary.)
4 After 20 mins add the peas and cook for a further ten minutes until vegetables are tender and peas are cooked.
5 Ready to serve.