Ingredients:

• 4 plum tomatoes
• 1 cup broccoli spears, cut into small florets
• 1 cup cabbage, shredded
• 1 cup sweetcorn kernels
• 2 hot chillies, sliced (adjust according to your spice preference)
• 4 cloves garlic, minced
• 2 cups spinach leaves
• 1 cup rocket leaves
• 1 cup baby carrots, sliced
• 1/2 cup portabellini mushrooms, sliced
  
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add minced garlic and sliced hot chillies, and sauté for 1-2 minutes until fragrant.
2. Add the sliced baby carrots, broccoli florets, shredded cabbage, and sweetcorn kernels to the pot. Stir-fry the vegetables for 3-4 minutes until they begin to soften.
3. Meanwhile, bring a pot of water to boil. Score the bottoms of the plum tomatoes with a small “X” and blanch them in boiling water for 1 minute. Remove the tomatoes and plunge them into ice water. Peel off the skin, dice them, and set aside.
4. Add the diced tomatoes to the pot with the sautéed vegetables, and stir well.
5. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10-15 minutes to allow the flavors to meld.
6. Add the spinach leaves, rocket leaves and mushrooms to the pot, and cook for an additional 2-3 minutes until the greens wilt.
7. Season the soup with salt and pepper according to your taste preference.
8. Remove the pot from heat and let it cool slightly. Use an immersion blender or a regular blender to puree the soup until smooth.
9. Return the soup to the pot and reheat gently if needed. Serve hot and enjoy this flavorful spicy tomato and vegetable soup.