In a large soup pot, heat olive oil over medium heat. Add sweet potato, onion, carrot, celery, chayote squash, and turnip. Stir to combine. Cover and cook for 7 minutes, stirring occasionally.
Step 2
Add zucchini, yellow squash, cabbage, basil, thyme, salt and garlic powder. Sauté for 1 minute.
Step 3
Turn heat up to medium high. Add the rest of the ingredients, and heat through. Taste for salt. Serve!