Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Heat the olive oil in a large saucepan over a medium heat. Add the celery, leeks, shallots and thyme to the pan, then cook for 5-6 mins stirring occasionally until softened. Add the garlic and continue cooking for 1 min.
Add the tomatoes to the pan, cook for 3-4 mins until broken down slightly, add the tomato purée and continue cooking for 1 min.
Pour in the stock, stir and add the carrots. Turn the heat up to high and bring to the boil, then turn the heat back down to medium. Simmer for 5 mins.
Add the chopped cabbage and cook for 6-8 mins until softened.
Stir in ½ the chopped dill, a big squeeze of lemon and season.
Ladle into bowls, serve with lemon wedges and sprinkle over the remaining dill.
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