Wash all the veggie first. Then you can chop as you go.
Carrots, onion, garlic, celery, potatoes, kale, cauliflower, red bell pepper and/or any vegetables you like
Fresh flat leaf parsley
2 Vegan bouillon cubes
turmeric, sage, rosemary, thyme
Saute onions, carrot & celery in olive oil with some salt & pepper.
Add potatoes and dry herbs & spices, and stir to coat evenly.
Add bell pepper and cauliflower and stir.
Add water, kale and beans. Bring to a boil.
Add the bouillon cube and reduce heat to medium. Cook until potatoes are done, about 5 min.
Add freshly chopped parsley.
After all vegetables are cooked to your liking, broth is salty enough and the broth-to-veggie ratio if just right, drizzle more olive oil over the top of the soup to create a shiny, beautiful looking creation.
Serve & enjoy!
One of my favorite things to make in the kitchen, especially on a chilly, cloudy day, is this soup. It's so easy and you can use anything you have on hand. I usually make a big pot to be sure there are leftovers. A few years ago I watched a video of Garbrielle Hamilton making a seasonal winter soup with whatever she could find at the farmers market. The two tricks I really remembered were: 1. use a flavorful broth or bouillion, and 2. drizzle olive oil over the soup at the very end. As she put it, this brings the soup from Susie healthnut to Oh Yeah!