Made with tons of vegetables, this soup is delicious yet healthy at the same time to serve as starter before your main courses and on cold nights.
1. To prepare vegetable stock, pour water in a large pot. Add onion, celery, carrot, leek and herbs. Allow to boil then simmer for 1-2 hours. Strain the stock and keep aside.
2. Pour the strained vegetable stock in another deep nonstick pan. Add chopped cabbage and quartered mushrooms. Tear pokchoy into bite-size pieces and add stock along with broccoli florets. Cook for 2-3 minutes.
3. Adjust the seasoning with salt and pepper and let the soup boil for 2-3 minutes. Pour mixture into soup bowls and serve hot.