Step 1

Heat oil in a large pot over medium heat. Add garlic and onion, cook for 30 seconds or so.

Step 2

Add oregano and fennel seeds, cook for 2 minutes (lets flavour “bloom”).

Step 3

Turn heat down to medium low. Add carrots and celery, cook, stirring regularly, for 8 minutes until onion is sweet (not browned). This step is key to the flavour base of this soup.

Step 4

Add capsicum, turn heat up to high and cook for 2 minutes, stirring constantly.

Step 5

Add remaining Soup ingredients, bring to simmer then place lid on. Turn heat down to medium low, simmer for 25 minutes.

Step 6

Remove lid, adjust salt and pepper to taste.

Step 7

Ladle soup into bowls. Grate over lemon zest, squeeze of lemon juice and sprinkle with parsley. Serve!