Preheat your oven to 350F.
Place onions, mushrooms, bell pepper, brussels sprouts, palm oil, salt and pepper on a large baking sheet.
Transfer sheet to the oven and roast vegetables for 25-30 minutes.
Once complete, set aside.Add ground beef to a large soup pot and cook on medium-low heat until just cooked through.
Add garlic and celery, cook for another 3 minutes.
Do not drain the fat, keep it in there.Add remaining ingredients: stock, tomatoes, paste and spices.
Bring to a boil, reduce heat to low and simmer for 15-20 minutes.Stir in roasted vegetables and chopped parsley.
Serve with a slice of Flax Focaccia.