Delicious Vegan Vegetable Soup - cooking recipe

Ingredients

olive oil
1/2 pound leeks, cleaned and chopped
2 celery ribs, chopped
1/2 red onion, chopped
1 green onion, chopped
1 jalapeno pepper, sliced (optional)
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/3 head green cabbage, chopped
1/4 eggplant, chopped
2 carrots, peeled and chopped
1/4 (12 ounce) package extra-firm tofu, cubed (optional)
1 clove garlic, minced
water to cover
1 Roma tomato, chopped

Preparation

Heat oil in a large pot over medium heat. Add leeks, celery, red onion, green onion, jalapeno, basil, and rosemary. Cook and stir until vegetables are soft, about 10 minutes. Add cabbage, eggplant, carrots, tofu, and garlic. Add water to cover. Bring soup to a boil uncovered.
Cover soup partially; reduce heat. Simmer, stirring occasionally, until vegetables are almost tender, about 20 minutes. Add tomato. Cook until vegetables are fully tender, about 10 minutes more. Season with salt.