Hearty Autumn Soup
[Vegan]

Chop the following vegetables in bite-size chunks:

• 2 leeks with green stems
• 1 large cooking onion (chopped smaller than the veggies)
• 6 medium-size carrots, peeled
• 6 medium-size celery sticks with leaves
• 2 medium-size zucchinis with skin
• 4 medium-size potatoes, peeled

Set aside the following ingredients:

• 3 tablespoons olive oil
• 2-4 garlic buds, pressed
• Italian herbs (dry, fresh or a mix of both), to taste
• 1 can (28 ounces) pure tomato purée
• 3 big basil leaves, torn in pieces
• 8 cups of water – can add more water later
• 1/4 cup tomato paste
• 2 cans of chickpeas, drained and rinsed
• 1/2 cup dry green lentils
• Salt, ground pepper & powdered paprika, to taste
• A dash of soya sauce (naturally fermented; low sodium)
• 2 cups white cabbage, shredded using a long-blade knife
• 1 handful of fresh parsley leaves, chopped fine
• A dash of balsamic vinegar