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Cabbage-Carrot-Kale Soup by Linda

I made this up yesterday while feeling a bit low...and it is really yummy -
kind of the vegan equivalent of "chicken soup"!  The finely shredded and
nutritious veggies coupled with the gentle, mellow-tasting broth was
perfect.  Use anything you have around for substitutions ie. other oils,
other veggies, other seasonings.  This reheats really well and freezes for
GF lunches for my dh too! Enjoy!

Start simmering in a LARGE pot:
4 tbsp olive oil
2 tbsp rice bran oil
4 tbsp water

Add finely chopped:
1 large onion

When onion is done to your liking, add finely chopped:
1/2 head of garlic (only 'cause I didn't have a whole one!)
1 whole organic celery heart
5 medium white mushrooms

Stir all of this around on low until mostly fragrant and slightly cooked
through...about 10-15 minutes.

Add finely grated:
1 medium head of cabbage
1 pound (bag) of organic baby carrots
WATER to cover the entire pile of veggies

Bring to a boil and add:
1 small bunch parsley (pinch whole leaves from the ends of each stem)
2 small bunches of kale (rip off green from stalk,
       then roll up tightly and finely slice, then rinse
       in a sink full of water or a salad spinner)
1 giant can of organic whole tomatoes (dump juice in first, then
       grab a knife and fork and cut off the stems and any skin
       you see clinging to them...then chop them finely and dump in)

Finally, add:
more WATER if needed to cover the rest of the veggies
3 tablespoons of GF soy sauce (I use Liquid Aminos)
3 tablesspoons GF molasses
1 1/2 CUPS of GF nutritional yeast (from the health food store - it's golden
    flakes that dissolve on contact with the water and make a yummy broth)

Simmer for 15-20 minutes and serve...

Bon Appetit!