Chop onion, grate carrot and bell bell pepper coarsely.
Fry the onion in a pan in vegetable oil, stirring, for 1 minute.
Add grated carrot and bell bell pepper to the onion in the pan and stir-fry for about 7 minutes.
Add tomato juice and stir-fry everything for another 3 minutes.
Peel potatoes and cut them into cubes. Put them in a saucepan with 1.5 l of water and boil it.
Cut white cabbage into strips, zucchini into cubes, add both to the potatoes in the saucepan and boil for 10 minutes.
Add the roasted vegetables from the pan also to the cooking pot and cook everything for another 5 minutes.
Add finely chopped parsley, mashed garlic and dried bay leaves to the other ingredients in the saucepan, season the white cabbage soup with salt and pepper and cook for another 3 minutes.
Then let the soup rest for about 15 minutes.