Instructions

1. Finely chop the onion and garlic. Peel then cut the potatoes into bite-sized chunks. Cut the green pepper and carrot in half.
2. Heat 1 Tbsp of olive oil in a large saucepan and gently sauté the chopped onion and garlic for 5-8 minutes, until soft.
3. Add the paprika, tomato purée and potatoes, then stir for a minute to coat them well. Add enough stock to cover the potatoes well, then add the carrot, bay leaf and the deseeded green pepper.
4. Bring to the boil, put a lid on, turn down the heat and gently simmer for 15 minutes, then add the peas and cook for another 5 minutes or so.
5. Discard the bay leaf and green pepper, then cut the carrot into bite-sized pieces.
6. Season with salt & pepper, then add a dash of vinegar and serve with the chopped parsley leaves scattered on top.