4 fennel stumps
500 gr peeled tomatoes
4 tablespoons olive oil
1 stock cube
(The next comes in Portugal in 1 bunch, ´ramo cheiros´):
Start by cutting the onion and fennel. Put a pan with olive oil on the fire, let the oil warm up and add the onion. Let it get brown and then add the fennel.
Add the tomato, the carrots and the stock cube. Leave to stand for a while and stir from time to time. Add 1 liter of water, add the herbs / spices and let boil for another 35 minutes. Remove the rosemary, star anise and bay leaf from the soup.