Cut the potato, zucchini, celery, carrot, cabbage, and onion into 1x1 cm cubes. Chop the broccoli into bite-sized pieces and drain the canned peas.

Heat olive oil in a pot, add minced garlic, and sauté until fragrant. Add the potato, zucchini, broccoli, celery, carrot, cabbage, onion, and peas, and stir-fry.

Once the onion becomes translucent, add water, chicken stock cubes, and bay leaves. Simmer on medium heat for about 10 minutes.