Wash all the veggies.

Roast the red pepper on an open flame or under a broiler. See my technique for how to roast red peppers here. Let it cool 15 minutes.

Heat the coconut oil in a large heavy-bottomed pot over medium-high heat. Add each vegetable as you prep it, and stir regularly: 1) diced carrots, 2) thinly sliced green onions, 3) diced fennel (bulb only), 4) diced zucchini, 5) minced garlic.

Add the Italian seasoning blend and stir. Cook for another 5-10 minutes so the vegetables have released a lot of their moisture and are golden brown. This provides the great flavor without a watery soup.

By this point the red pepper should be cool enough to peel. Toss or compost the blackened peel, stem, and seeds. Blend the roasted pepper with the tomato paste and stock until smooth. Add to the soup pot.

Bring to a gentle boil, then lower the heat, partially cover, and simmer gently for 20-30 minutes.

Finely chop the parsley for garnishing, if using.