What you do
Fry the onions, leeks and garlic together until soft and translucent.
Add the pepper, parsnip, squash and mushrooms and cook until they take on a little colour.
Cover with the vegetable stock.
Put a lid on the pan and simmer until the vegetables have softened, stirring occasionally. This should take about 10 minutes.
Add the tomato puree, season to taste with salt and pepper and serve.
Garnish with chopped parsley.