Over medium heat, pan fry the leek & garlic in the coconut oil, until softened.
Add the carrots, potatoes and green beans and continue to cook for another 5 mins, stirring.
Add the stock and bring to a boil, then reduce to simmer and season.
Then add the tomatoes & corn. Reduce to low, and cook for approximately 30 min until tender.
Remove from heat, add the parsley and adjust the seasoning. A couple of teaspoons of lemon juice can also be added to enhance the flavour.