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Heat olive oil in a large saucepan over medium heat. Add the finely chopped garlic and ginger and sauté for about 30 seconds until fragrant.
Add chopped onions and cook for another 30 seconds until slightly translucent. Stir in the diced celery, chopped carrots, cabbage, and capsicum. Cook for 3 to 4 minutes, allowing the vegetables to soften slightly.
Pour in the diced tomatoes, sprinkle the salt, and add the vegetable stock. Increase the heat to bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer gently for about 20 minutes to meld flavors and tenderize the vegetables.
Stir in the dried oregano, fresh basil leaves, red chili flakes, and pepper. Mix well to combine all flavors thoroughly.
Ladle the hot soup into bowls and garnish with chopped parsley. Enjoy warm for best flavor.