Step 1

Heat the oil in a large pan (e.g. a stock pot), and gently fry the onion, leeks, celery, thyme, bay, and carrot for 10 mins.

Step 2

Add the rest of the ingredients, except the parsley, stir well, cover the pan, bring to the boil, then reduce the heat, and simmer for around 25 minutes, until the carrots and potatoes are tender.

Step 3

Stir in the parsley, and serve immediately.

Step 4

Store any leftovers in an airtight container in the fridge for up to 5 days, or in the freezer for up to three months.

Step 5

To cook in a slow cooker: follow step 1 above, add the rest of the ingredients, as per step 2, then cook on low for 10 hours or high for Follow step 3.