Jemma O'Hanlon's Foodwatch - Leek, capsicum and tomato soup

Ingredients

• 2 tablespoons oil
• 2 leeks (1 kg), trimmed and sliced
• 1 clove garlic, crushed
• 3 red capsicums (1 kg), inner membranes and seeds removed, chopped
• 4 tomatoes (750 g), chopped
• 2 cups water, extra
• 4 cups vegetable or chicken stock, or water
• Black pepper
• TO SERVE:
• Thick Greek yoghurt
• Flat-leafed parsley, chopped