Method
Put the oil in a large saucepan over a low to medium heat. As soon as the oil is hot, add the onion and leeks and cook gently for five minutes, stirring occasionally to avoid sticking, until they are starting to soften. Next, add the carrots and crush in the garlic cloves, then sprinkle in the paprika and dried mixed herbs and stir everything to combine. Cook for about five minutes, then add the sweet potatoes and vegetable stock and increase the heat, bringing the pan up to the boil. Once boiling, reduce the heat again and simmer for five minutes, until the potatoes are just tender, then add the cauliflower florets and tamari sauce and simmer for another five minutes. The vegetables should be nearly cooked at this point. Add the drained beans and green beans to the pan, and cook for another couple of minutes until the green beans are tender, then stir in the chopped parsley and season well with a good grind of black pepper (it probably won’t need extra salt, because of the stock and the tamari sauce, but check and adjust to suit your taste). Serve straight away, with your favourite bread for mopping up the sauce.