Wash, peel and dice all the vegetables.
Heat some vegetable oil in a large saucepan. Saute the onions and garlic till translucent. Add the remaining vegetables and brown for a few minutes, taking care not to burn them.
Add the vegetable stock, which should cover the vegetables completely. If not, add water or more stock until the veggies are completely covered.
Add the tomato paste and herbs and stir. Bring the stock to a boil.
SImmer for 25-30 minutes, until the vegetables are tender and cooked through.
Season to taste with salt, pepper and spices.
Serve with creme fraiche and garnish with chopped parsley and/or chives.