Heat the olive oil in a pan over medium heat and fry the onion, garlic and carrot until the onion is golden and the carrot is tender.
Add the bay leaf and the rest of the vegetables, except the kale. Add the water and let the soup simmer for 20 minutes until the vegetables are soft but not mushy.
Add seasoning to taste and stir in the chopped kale to wilt. Or add kale to the bottom of the serving bowls and ladle hot soup over it.
Serve immediately with the chopped herbs scattered on the side and a side of home-made bread or just as it is. This is by far one of my favourite ways of eating as many veggies as possible in one sitting!