Heat olive oil in a pan over medium, fry carrots, parsley, onions, leeks for 5-7 minutes.
Pour the broth to saucepan, bring to boil, add cauliflower, beans, peas and potatoes. Salt to taste.
Add fried vegetables to soup and simmer for 25 minutes. 7 minutes before the end of cooking add fresh tomatoes, lettuce, parsley and dill to soup.
Pour cooked soup in bowls and garnish to taste.
Ready in: 40 minutes.