Inspired by this recipe from Epicurious.com
1 large head Broccoli, cut into small florettes
1 Large Potato, diced
10-12 leaves Chinese Cabbage, chopped well
1 bunch Rainbow Chard, chopped well
1 Delicata Squash, diced
3-5 small bell peppers, red and orange, diced
1 Large Onion, diced
1/2 Cup Carrots, diced
1 Celeriac, diced
1 Tomato, diced
1 Bay Leaf
2 or so sprigs of fresh Thyme
1/2 Cup Fresh Basil, shiffoned
2-3 Tbsp Grapeseed Oil
2 cloves Garlic, minced/pressed
Sea Salt and fresh ground Pepper to taste
6 -8 cups Veggie Broth
Step 1: Heat Oil in a large soup pot over low-medium heat. Add Onions and cook for 3-5 minutes. Then add Garlic and cook for another 3-5 minutes, stirring.
Step 2: Add Carrots, Celeriac, Potatoes, Squash, Broccoli and Peppers and cook for 10-15 minutes. Then add Tomatoes and season with pepper and salt and cook for 3-5 more minutes. Then add broth, Thyme, and Bay leaf and bring to a boil.
Step 3: Once boiling add Chard and Cabbage and reduce heat to medium. Simmer covered for 30 minutes.
Step 4: Add Basil and simmer on low for another 30 minutes-2 hours covered. The longer your soup simmers the deeper the flavors develop.
Sprinkle with Parmesan Cheese and Basil to serve. Yummy!