Step 1

Heat olive oil in a large saucepan over medium-high. Add onion and cook until soft, about 2 minutes.

Step 2

Stir in garlic, green onion, bell pepper, celery, carrot, zucchini, kohlrabi, and fresh herbs; cook for another minute, stirring constantly.

Step 3

Add vegan bouillon, vegetable broth, Italian seasoning, onion powder, garlic powder, and bring to a boil.

Step 4

Reduce heat to simmer until vegetables are tender, about 25 minutes.

Step 5

Add cayenne pepper and salt to taste. . Make a cornstarch slurry by dissolving 1 tablespoon of cornstarch in 2 tablespoons cold water. While everything is simmering, add the slurry to the saucepan, and it will thicken wonderfully!