Serves 4

50ml Olive Oil

1 Medium Onion - Peeled and Finely Chopped

1 Medium Leek - Cleaned, Halved and Finely Sliced

3 Stalks of Celery - Finely Chopped

1 Head of Fennel - Stalks and Core Removed, Chopped

3 Cloves Garlic - Peeled and Minced

1 tsp Fennel Seeds

Salt and Pepper

4 Carrots - Cleaned and Chopped

1 Large Sweet Potato - Cleaned and Chopped (Skin On)

2 Medium Yellow Potatoes - Cleaned and Chopped (Skin On)

165 Grams Frozen Sweet Corn Kernals

165 Grams Frozen Petite Pois

165 Grams Frozen Broad Beans or Lima Beans

Chicken or Vegetable Stock

1 Tbsp Cornstarch

1 Heaped Tbsp Fresh Chopped Dill

In a large soup pot or dutch oven heat the olive oil over medium heat. Add in the onion, leek, celery and fennel. Sauté for 6-8 minutes. Add in the garlic, fennel seed and salt and pepper (seasoning is dependant on how salty your stock is). Cook for 2 minutes more.

Add in the carrots, sweet potato and yellow potatoes. Stir to combine and cook for 5 minutes. Add the frozen vegetables and enough stock to cover by 1.5 Inches.

Increase heat to high and bring to a boil, stirring occasionally. Reduce heat to low, cover and leave to simmer for 25-30 minutes, stirring once or twice throughout.

Make a slurry by mixing the cornstarch with some cold water. Remove the lid and turn the heat back to medium high. Stir in the slurry to thicken. Remove the pot from the heat and stir in the dill. Taste for seasoning and adjust.

Serve with a garnish of fresh dill sprigs.