Simple vegetable stew

Chop the vegetables.

Heat a little neutral oil in a pot over high heat; cook the leek whites until translucent and a little tender.

Add carrots, parsnips and potatoes at different times according to how each is cut and cooks.

Add a good amount of vegetable stock and cook until the root vegetables show no resistance when stabbed.

Add the broccoli and mushrooms last, since they cook fastest; stir, taste, and season with more salt and pepper.