Warm a little oil in a frying pan over a medium heat. Add the onions and garlic and cook and stir for 5 minutes, or until soft. Add water and vegetable stock. Add vegetables, bay leaf and chillies and allow to simmer until vegetables are tender, about 20 to 30 minutes.
Once the vegetables are tender, puree with a stick blender until smooth. Spoon into warmed bowls and serve. Enjoy!
Instead of sweet potato, you can also use 500g of butternut squash. Instead of fresh chillies you can use 2 teaspoons chilli flakes.