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