Step 1

In a medium to large stock pot over low to medium heat add olive oil, garlic, onions, carrots and celery. Saute until softened, about 5 minutes.

Step 2

Add additional vegetables — mushrooms, bell pepper and zucchini — and all spices and continue to saute over medium heat until just softened, about another 5 minutes.

Step 3

Once vegetables are just tender to fork add low sodium vegetable stock and bring to a boil.

Step 4

Serve warm.