In a pot heat oil over medium heat. Add garlic, shallots, mushrooms, and leeks and sauté for 3-4 minutes. Stir in turmeric and 3 Tbsp of flour. Slowly whisk in vegetable stock.
Add in the remaining ingredients(wine, tomato paste, mustard, canned tomatoes, parsnips, potatoes carrots, pumpkin, bay leaf, thyme and salt and pepper to taste)
Turn up heat and bring to a boil. Once at a boil lower heat and simmer until pumpkin, potatoes, parsnips and carrots are soft. Takes about 20-30 minutes
Take out thyme sprig if you used and bay leaves.
Add spinach and cook for another 3-5 minutes until spinach is wilted. Serve and enjoy. At this point you can top each bowl with fresh parsley.
