Heat up the pan and add extra virgin olive oil.
Add chopped garlic and as it started changing the color then add chopped tomatoes.
Saute for few minutes until tomatoes start to release water.
Now add carrot slices, capsicum cubes, celery and sliced cabbage.
Mix it well!
Season with salt
Add black pepper, cinnamon sticks, fennel seeds, coriander seed.
Now add 4 glasses of water.
Mix well, cover the pan and cook for about 40 minutes on low medium heat.
After 40 minutes, strain the vegetables using a fine strainer.
Now store it for use.
If you are serving the veg stock in a bowl then add lemon juice and season with black pepper.