Chop the onion, leek, celery, carrot, red pepper, zucchini, and sweet potato.

Mince 2 garlic cloves for the vegetable mix and 7 garlic cloves for the bread.

In a large pan, heat olive oil over medium heat.

Add the chopped onion and fry until translucent.

Add the chopped leek, celery, carrot, red pepper, and zucchini. Mix well.

Add the sweet potato and 2 minced garlic cloves. Season with salt, black pepper, and thyme. Mix everything thoroughly.

Cover the pan with a lid and let it cook for 5-7 minutes.

Fill the pan with enough water to cover the vegetables.

Let it cook for an additional 15 minutes.

Preheat the oven to 180°C (350°F).

Place 4 slices of bread on a baking sheet.

Mix olive oil, minced garlic, and a pinch of salt. Grease the bread slices with this mixture.

Cook the bread in the oven for 10 minutes or until golden and crispy.

Once the vegetables are cooked, add grated ginger and chopped parsley. Mix well.

Serve the vegetable soup with the garlic bread on the side.