Heat up the oil in a large heavy bottomed deep saucepan or casserole pot. Soften the onions.
Add the spices, but make sure they don't burn.
Add the passata and garlic.
Add the parsley roots, peppers, mushrooms, carrots.
Add the vegetable stock and a small bunch of parsley tied with kitchen twine.
Add a hot pepper and season to taste. Simmer for 30 minutes or until the roots are soft.
Serve with bread, sour cream and sauerkraut if desired.