Food and Travel Magazine | Country vegetable soup

Ingredients

• olive oil, to fry
• 1 leek, halved and sliced
• 1 large carrot, halved and sliced into chunky half moons
• 2 celery sticks, sliced
• 2tsp dried oregano
• 2 courgettes, halved and cut into chunky slices
• 1 large potato, diced
• 2tbsp tomato purée
• 2 vegetable stock cubes, dissolved in 1.2 litres just-boiled water
• 1tbsp sugar
• 1 x 400g can chopped tomatoes
• 100g Israeli pearl couscous
• 150g peas
• extra virgin olive oil
• Italian hard cheese, shaved
• dried oregano
• grilled sourdough slices