Cook the potato separately in salted water.
In a soup pot heat up 3 tablespoons of oil and briefly fry the spring onions. Add capsicum and keep stirring for 2-3 minutes.
Add peas, cover with 200 ml water and cook on mild heat, for 15 minutes.
Peel the tomatoes, remove the seeds and cut each one in 8 pieces. Add tomatoes into a pan, with cabbage, 1L water, Vegeta Beef Stock Powder and continue cooking for 10 minutes.
Drain the potato and add into the soup.
Add the tomato juice and left over olive oil. Continue cooking for another 5 minutes.
Sprinkle the soup with pepper, if needed add salt, sprinkle with parsley and serve.
Part of the boiled potato can be mashed and stirred in the soup.