Heat olive oil in soup pot for one minute then sauté onion, celery, and carrots until soft (about 3-5 minutes).
Add the garlic, ginger, and leek and cook for another 1 – 2 minutes.
Add zucchini, cabbage, broccoli, parsley, and vegetable broth and give it a good stir. Then add bay leaves, and salt and pepper to taste.
Allow to cook for 30 minutes.
Enjoy whole or puree in batches if you have a small blender.
Adjust the seasoning.
Garnish with parsley, if desired.