1 onion chopped
1 shallot chopped
2 stalks celery chopped
3-5 cloves garlic crushed
1 head of cabbage chopped (I especially like savoy cabbage)
1 zucchini chopped
1 lb. peeled butternut squash, cut into small chunks (can substitute sweet potato)
*Optional: 1 bunch kale or any other leafy green
1 can beans, drained and rinsed (I like black beans)
(Optional: sliced mushrooms, Brussels sprouts, green beans or any other veggie you like or have on hand; 8 oz. brewed green tea)
1 can fire-roasted diced tomatoes
1 teaspoon each cumin, turmeric, coriander, ancho chili powder, cinnamon – especially good with the butternut squash (or any spices you like, cayenne, Chinese 5 Spice)
sea salt, black pepper
2-3 tbsp. Olive oil
4-6 cups low sodium or sodium free vegetable, chicken or beef stock (I like Kitchen Basics Brand) or even better, homemade chicken bone broth
In a large soup pot, put about a tablespoon of olive oil and saute chopped onion, celery and shallot over medium heat until softened. Add crushed garlic and spices and saute another 3 or 4 minutes. Add rest of oil and add chopped cabbage – stir and cook until slightly softened.
Add tomatoes with liquid, zucchini, beans, squash and stock (also green tea if you choose to include it).
Bring to a boil, reduce heat, partially cover and simmer until vegetables (especially squash) are tender. **If you want to add in chopped greens like kale or spinach, do so the last 10 minutes or so. You can remove about 1/3 of the soup and carefully puree in a blender – then add back to give the soup a creamier consistency. (I always do this – makes it so satisfying.)
Serve in a wide shallow bowl and gently stir in a tablespoon of miso just before serving.