Step 1

Heat the oil in a stock pot and sauté the leek leaves until they start to caramelise.

Step 2

Add the water, pepper and tomatoes and bring to the boil.

Step 3

Add the vegetables in order of their cooking time. That is, add the ones that take the longest to cook first. So add swedes and simmer for 5 minutes before adding potatoes, carrot and pumpkin and cook for a further 10 minutes. Then add cabbage, red capsicum and chickpeas, cook again for about 5 minutes and lastly add silverbeet and parsley and simmer for a further 2 minutes.