Vegetable Soup

Directions

1. Heat olive oil in an 8-quart stock pot or Dutch oven over medium-high heat. Add mushrooms and cook for 5-7 minutes until beginning to brown. Add onions and cook until softened. Add garlic and cook 1 minute until fragrant.
2. Add tomato pasate, red miso paste and paprika. Cook for 1 minute until fragrant. Add wine and deglaze the pan, scraping up any brown bits.
3. Add bay leaf, thyme sprigs, and vegetable stock. Simmer for 10 minutes, allowing the flavors to develop. Add cauliflower, kale, and tomatoes. Cook until cauliflower is just tender.
4. Season to taste with salt, pepper and a splash of vinegar.