Basic Vegetable Soup
-one large onion
-several cloves of garlic, minced
-a few TBS olive oil
-a few TBS tomato paste
-2 16oz cans crushed tomatoes
-8-10 cups vegetable broth or water
-a few cups chopped carrots
-a few cups chopped potatoes
-several handfuls chopped greens, I used kale but collards, turnip greens, radish greens, etc also work
-a few chopped celery sticks (optional)
-other vegetables you have on hand that need to be used up (example: canned corn, diced bell peppers, etc) (optional)
-salt & pepper
-various dried herbs, including but not limited to basil, thyme, rosemary, parsley, marjoram, etc
-a few splashes of soy sauce
-corn starch (optional, for thickening)
-drizzle of nice olive oil for serving
-In a large pot over medium heat, sauté the onions, olive oil, and salt & pepper until translucent. Add the garlic and sauté for two more minutes. Next, add the tomato paste and mix with the onions.
-Now add the rest of the vegetables except the greens (carrots, potatoes, and optional additions) along with the broth or water. Also add the herbs at this step- be generous and add a lot for extra flavor. If using water I suggest supplementing with vegan bouillon cubes or just more salt + herbs.
-Bring soup to a boil, then reduce heat to medium low. Add in MSG seasoning, soy sauce, and more salt/pepper.
-Continue to cook until flavors have developed & all vegetables have softened. If needed to thicken broth, mix some corn starch with water and slowly add it to the soup until desired consistency has been reached. Taste the soup for seasoning and add more salt/pepper if needed.
-Let soup cool and serve. Top with a drizzle of extra virgin olive oil.