Heat the olive oil in a very large saucepan over a medium heat.
Fry the onions in the olive oil stirring for about 5 minutes or until beginning to soften.
Add the garlic, mixed herbs, black pepper, tomato paste and sugar stirring for a minute.
Add the courgette and leeks and stir until combined.
Pour in the vegetable stock and bulgur wheat and bring to the boil. Reduce the heat to a simmer, cover and cook for 20 minutes, stirring occasionally. The bulgur wheat will expand giving you a thick soup.
Add the spinach, peas and parsley, cover and simmer for a final ten minutes. Season with salt and pepper to taste. Add extra stock if the soup is too thick for you.