8 c. water
1 c. diced yellow onion
3/4 c. sliced celery
3 tbsp. diced green or red pepper
1 1/2 tsp. thyme leaf, cut (not ground)
1 c. carrot, sliced in rounds
1 c. russet potato, unpeeled, chopped into sm. chunks
2 med. cloves garlic, pressed or minced
1/2 tsp. crumbled basil leaf
1/2 tsp. crumbled oregano leaf
1/2 tsp. ground celery seed
1 lb. cauliflower (1 c. finely diced stem and core, 2 c. bite-size flowerets)
3/4 lb. broccoli (1 1/2 c. finely diced stem, 2 c. bite-sized flowerets)
1 c. sliced yellow squash or zucchini
1 c. finely chopped fresh spinach, kale, or Swiss chard
1 c. corn, fresh or frozen (if frozen, rinse under hot water to thaw)
1 c. peas, fresh or frozen (if frozen, rinse under hot water to thaw)
1 1/2 c. diced fresh tomato
2 tbsp. minced fresh parsley
1 1/2 c. shredded red cabbage
1/4 c. tamari
2 tbsp. sesame seeds (optional)
2 tbsp. nutritional yeast flakes
1 tsp. granulated onion

In a 5 or 6-quart pot, bring to a boil: water, diced onion, celery, pepper, and thyme. Reduce heat and simmer, covered, about 1/2 hour; make sure soup is bubbling slightly.

Add carrot, potato, garlic, basil, oregano, and celery seed, and simmer, covered, about 20 minutes, or until carrot and potato are a little tender.

To prepare cauliflower and broccoli, first discard woody stem, then slice remaining stem (or core) and break flowerets into bite-sized pieces.

Add cauliflower, broccoli, squash, spinach, corn, peas, tomatoes, and parsley. Simmer 5 minutes.

Add red cabbage, and simmer 5 minutes more, or until cauliflower is just tender.

Add tamari, sesame seeds, yeast, and granulated onion. Simmer 5 minutes, or until flavors are well blended. Adjust seasonings to taste.

Serve immediately. This soup is best when served fresh, because the rainbow colors are most brilliant.