Heat oil in a frying pan over medium heat. Add leek, garlic and spice mix, saute until soft. Add the zucchini, capsicum, fennel, mushrooms and tomatoes, cook for 3 minutes. Season. Pour over the stock and bring to a simmer.
Cover and simmer for 15 minutes until the vegetables are tender. Stir in the cabbage and simmer until it has wilted. Crumble over the feta, sprinkle over the thyme and season with freshly ground black pepper.
Serve with roast lamb or chicken. For a vegetarian meal serve over rice & quinoa or toasted char-grilled bread.