Heat up a large soup pot over medium low flame. Add the cleaned leeks, a pinch of sea salt and drizzle of olive oil (or a splash of water for a WFPB compliance). Toss to coat well and cook for about 10 minutes until the leeks have wilted.
Add the red pepper flakes, garlic, carrots, thyme, oregano, peppercorns, bay leaves and parsley stalks (reserve leafy tops) together with the paprika and toss to coat.
Stir in the tomatoes, bell pepper and potatoes. Cover with the water by a couple of inches or low sodium veggie stock and bring to a simmer. Season with a good pinch of sea salt and cook until the potatoes are tender, about 10 minutes or so.
Remove from heat and stir in the green peas together with the flax, chia and nutritional yeast. ( This is optional but it helps thicken up the soup / stew nicely and ads some good nutrition too). Cover with a lid and allow the stew to sit for 10 minutes to thicken up before serving. This will also give the peas time to thaw into the hot broth.
Serve with fresh watercress or micro greens +hot red chili slices on top for extra spiciness .
Note that I used the words " Soup and Stew " interchangeably in this recipe for the obvious reason. It can be whatever you want it to be! Use less liquid and you got yourself a Stew, use more liquid and you have a Soup ;-)
Toppings: fresh herbs, scallions, vegan bacon, crispy smoky tempeh, micro-greens, hot chili peppers.