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Slice the garlic first and let it sit for at least 10 minutes to activate the allicin.
Chop the remaining vegetables (broccoli, cabbage, carrots, tomatoes, onion, beet) into suitable sizes.
In a pot, add all chopped vegetables except for the broccoli and cabbage. Pour in 200cc of water.
Once it starts to boil, reduce the heat to medium-low and simmer for one hour.
After an hour, add the broccoli and cabbage, and cook for another 5 minutes.
Close the lid, let the soup cool down, and then blend it until smooth in a blender.
To serve, drizzle with extra virgin olive oil.
Top with nuts like pine nuts or walnuts.
For a sweeter taste, you can add finely chopped apple when serving. Store leftovers in the refrigerator for up to 3 days or freeze.
