Instructions

1. Thinly slice the onion, celery and garlic.
2. Cut the bell pepper, carrot and tomatoes into chunks.
3. Heat the oil in a large saucepan, then gently fry the onion and celery until softened. Add the garlic and stir-fry for a minute.
4. Add the carrot an tomatoes and cook for 5 minutes under a lid. Add the stock.
5. Tear the broccoli into florets and cut the stem into chunks. Add these to the soup together with the bay leaf.
6. Bring to the boil, cover and simmer for about 20 minutes, until the vegetables are tender.
7. Remove the bay leaf and whizz the soup in a liquidiser or with a stick blender until smooth or textured (according to your liking). Add the fresh herbs and pulse again for a few seconds.
8. Add more stock, if it’s too thick, then reheat and serve.