Ingredients:

• 3 tablespoon extra-virgin olive oil
• 2 carrots chopped
• 1 sweet potato chopped
• Handful of broccoli
• Handful of brussel sprouts (I used frozen)
• 3 cloves of garlic minced
• 3 tablespoons onion chopped
• 1/2 cup raw tomato puree
• 2 tomatoes chopped and skinned
• 3 cups vegetable broth (1/2 vegetable bouillon cube and 3 cups water)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground chili pepper
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt or to taste

Directions:

Heat oil in pan on medium heat and add onion, carrot and sweet potato. Cook for 5 minutes and then stir in garlic. Cook for another 5 minutes or until slightly browned.

Add dried basil, oregano, thyme, allspice, ground chili, and salt and pepper. Stir, and then add vegetable broth, tomatoes and tomato puree. Bring to a boil. Reduce heat and simmer for 30 minutes. Then add broccoli and brussel sprouts. Cook for 25 mins and remove from heat.

Optional: Add cooked couscous to a bowl and add the vegetable soup on top. Drizzle some extra-virgin olive oil for added flavour.