Mom's Witch Soup (Low Meat Version)

Cut cabbage, onion, carrot, tomato, and bell pepper into bite-sized pieces.

Add a little olive oil to a pot and sauté the onions.

Add all the other vegetables and stir-fry thoroughly.

Pour in 300ml of water and add minced garlic, then bring to a boil.

Season with bay leaf, salt, and pepper.

Simmer for 20 minutes over medium heat until vegetables are tender.

Remove the bay leaf and the soup is ready.