In a large stockpot, heat the olive oil, onion, and garlic over medium heat. Let the vegetables cook for 3-4 minutes until the onions are translucent and soft.
1 tablespoon olive oil, 4 cloves garlic, ½ cup yellow onion
To the stockpot, add the broccoli, zucchini, carrots, and spinach then stir to combine and cook for an additional 5 minutes.
2 cups broccoli, ½ cup zucchini, ½ cup carrots, 2 cups baby spinach
Add in the tomato paste and 1 ½ cups water then stir to combine.
12 oz tomato paste, 3 cups water
Stir in the herbs and spices and bring to a boil then reduce the heat to low and simmer for one-hour stirring occasionally.
1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper
Remove from the heat and cool, then use an immersion blender or traditional blender to puree the vegetables until smooth.
Use as desired or store for later.