1 tablespoon olive oil
6 large cloves garlic, chopped
½ large onion, chopped
1 large tomato, quatered
2 small potatoes, peeled, quatered
1 carrot, diced
¼ Napa cabbage, thinly sliced
1 cup fresh corn, scraped from cob
2 cups sliced shiitake mushrooms
1 quart vegetable broth
2 teaspoons mixed herbs, chopped
Heat olive oil in a large soup pot. Stir in first six ingredients and cook at low heat for 10 minutes or until vegetables are soft. Add broth and continue cooking for another 10 minutes. Using an immersion blender, purée vegetables until soup is thick. If you like a smoother consistency, blend completely. Add cabbage, corn and shiitakes and simmer for another 10 minutes. Top with chopped herbs. Season and serve.
Besides being delicious, this soup contains some of the most nutritious vegetables necessary for energy and overall health.