Dice yellow onion and slice the carrot into coins.
In a large soup pot, add the onion, carrot, and olive oil. Sautee for 5 minutes.
Dice a red pepper and add it to the pot and sautee for 2 minutes.
Mince 3 gloves of garlic and add the garlic, cumin, and turmeric to the pot. Stir until fragrant, about 30 seconds to 1 minute.
Add vegetable broth and bring the soup almost to a boil.
While waiting for the soup to boil, slice zucchini into thick half moon shapes, chop broccoli into florets and dice kale into small pieces. Add them to the pot when the broth is hot, and turn the heat down to a simmer.
Cook the soup until the broccoli is tender - about 7 minutes.
Add salt and pepper to taste and serve hot.
Notes
Because of the hearty vegetables, leftovers of this soup can be refrigerated for up to 3 days or frozen.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/03/30/healthful-vegetable-soup/