Refurbish: Sauce the onion and garlic in a large pan for a few minutes with a thread of olive oil or some water until they are translucent.
Add the vegetables: Then add the carrots, celery, peppers, cabbage and tomatoes (cut in pieces if fresh).
Pour the broth: Add water (1 to 2 liters, depending on the desired consistency) and vegetable broth cube.
Herbs: Add salt, pepper and spices with your favorite herbs and spices to burn fat, for a tasty and refreshing touch.
Cook in mild fire: Cover and cook on medium heat for 30 to 40 minutes until all vegetables are cooked.
Mix (optional): For a velvety texture, mix the soup as soon as it boils.
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