Vegetable Soup

Slice the carrot into 1-inch rounds, trim the French beans into 2-inch pieces, chop the cabbage into bite-sized chunks, dice the celery stalk into ½-inch pieces, slice the leek (white and light green parts only) into rings, and mince the garlic cloves.

Dice the medium onion into small pieces, keeping the layers intact for better texture during cooking.

Heat the oil in a large pot over medium heat, then add the diced onion and cook for 2–3 minutes until softened and translucent.

Add the minced garlic to the pot and stir for 30 seconds until fragrant, being careful not to burn it.

Pour in the 8 cups of water and bring to a rolling boil over medium-high heat, about 5–7 minutes.

Add the carrot rounds, French beans, celery, and leek slices to the boiling water and stir well to combine.

Add the bay leaf and 5 peppercorns, then reduce heat to medium and simmer uncovered for 15 minutes until the carrot and beans are halfway tender.

Stir in the chopped cabbage and continue simmering for another 15–20 minutes until all vegetables are tender but still hold their shape.

Season the soup with worcestershire sauce and salt, stirring to distribute evenly throughout the pot.

Taste and adjust seasonings as needed, then remove from heat and discard the bay leaf and any visible peppercorns before serving.