Clean the cabbage and cut the leaves from the stalk. Peppers clean, wash and cut into strips. Clean leek, cut into rings, wash. Clean, wash and slice the celery. Peel, wash and slice carrots
Heat the oil in a pot. Sauté peppers, celery and carrots for about 4 minutes. Deglaze with broth and 1/2 litre water, add cabbage and leek, bring to the boil and simmer for about 20 minutes. Season with laurel and juniper
Wash and halve the tomatoes. Wash parsley, shake dry, pluck leaves from the stalks and chop. Add the tomatoes to the soup for about 4 minutes. Season soup with salt and pepper. Remove laurel and juniper. Arrange the soup and sprinkle with parsley