Wash the vegetables*. Cut the cabbage into small pieces. Peel the carrots and the potatoes. Cut the carrots, potatoes and the celery sticks into bite-size pieces.
Heat a large pot or a cocotte with some olive oil. When hot, add the sun dried tomatoes that you cut into thin strips. Let the oil infuse for 3 to 4 minutes (see post above for step-by-step pictures).
Add the onion and sauté until translucent.
Add the vegetables, the vegetable stock and the diced tomatoes. Cover with a lid and simmer for 30 minutes over medium-high heat. The veggies should be al dente.
Add some chili paste if desired. Optionally serve with chili oil.