Heat oil in a large pot over medium heat. Add garlic and onion, cook for 30 seconds or so.

Add oregano and fennel seeds, cook for 2 minutes (lets flavour “bloom”).

Turn heat down to medium low. Add carrots and celery, cook, stirring regularly, for 8 minutes until onion is sweet (not browned). This step is key to the flavour base of this soup.

Add capsicum, turn heat up to high and cook for 2 minutes, stirring constantly.

Add remaining Soup ingredients, bring to simmer then place lid on. Turn heat down to medium low, simmer for 25 minutes.

Remove lid, adjust salt and pepper to taste.

Ladle soup into bowls. Grate over lemon zest, squeeze of lemon juice and sprinkle with parsley. Serve!