Chunky Vegetable Soup i will definitely make this again using my same substitutes. I sauteed all the vegetables together at the same time. I didn't find it necessary to saute the onion and garlic by themselves and then add the rest. 

Ingredients 

salt and pepper

1 tbsp sunflower oil

1 small onion, chopped

1 small leek, thinly sliced

1 large carrot, thinly sliced

1 bulb of fennel, sliced

1 bay leaf

several sprigs of fresh thyme

several sprigs of parsley

225 g (8 oz) swede, cubed

225 g (8 oz) potato, peeled and cubed

600 ml (1 pint) vegetable stock, preferably home-made

1 can chopped tomatoes, about 400 g

fennel leaves (from the bulb, above) or snipped fresh chives, to garnish

Method 

Heat the oil in a large saucepan. 

Add the onion and cook for about 5 minutes, stirring occasionally, or until softened but not browned.

Add the leek, carrot, fennel, swede and potato, and cook for a further 5 minutes or until slightly softened. 

Tie the bay leaf, thyme and parsley sprigs together into a bouquet garni. Add to the pan, together with the stock and tomatoes with their juice. 

Season to taste and bring to the boil, then cover the pan and reduce the heat. Simmer gently for 45 minutes or until all the vegetables are tender.

Remove the bouquet garni and check the seasoning. Sprinkle the soup with snipped fennel leaves or chives and serve piping hot. 

Mixed grain or wholemeal bread are delicious with this soup.