Cut all the vegetable into small dice and finely chop the onion. Then put the butter, onion, garlic, carrot, and celery in a saucepan and cook on a low-medium heat until the onion become really soft.
Then put in the white wine, let it reduce until all the alcohol evaporates, then put in the red capsicum, chick pea and green pea, then start pouring in the stock (1 cup at a time). Bring to boil, then return to simmer
Pour in the cream and chopped parsley, season it with salt and pepper (caster sugar could be added if the white wine wasn't sweet enough)