Cut ½ white cabbage into small pieces

Cut ½ napa cabbage into small pieces

Cut 2 bell peppers into small pieces

Cut 3 stalks of celery into small pieces

Cut 1 leek stalk into small pieces

Cut 4 spring onions into small pieces

Finely chop ginger (amount to taste)

Cut 4 carrots into small pieces

Cut 1 bunch of parsley into small pieces

Cut 1 red chili pepper into small pieces

Cut 2 tomatoes into small pieces

(Optional: A Thermomix can help here, alternatively use a knife)

Heat 2 tbsp vegetable oil in a large pot over high heat.

Sear the prepared vegetables.

Add 3 tbsp tomato paste and let it sizzle briefly.

Deglaze everything with 2 cans of chopped tomatoes.

Add water as needed and let the soup simmer for 1 hour.

Season the soup with salt and pepper.

Stir in freshly chopped parsley just before serving.