Immune Fortifying Veggie Soup

Serves 4-6

1 lb potatoes (5 small or medium), not peeled & quartered
4 cups water
¼ tsp cayenne pepper
½ tsp dried basil
½ tsp cumin
3 tbsp olive oil
½-1 tsp sea salt
4 slices ginger root
1 small onion, chopped
2 cloves garlic, chopped
½ cup tomato, diced
½ cup several of following vegetables: carrot, celery, green pepper, zucchini, broccoli, cauliflower, beets
½ cup chopped green onions

In a large stockpot, combine potatoes and water and boil for 15-20 minutes. Add the seasonings, oil, and salt. Place chopped vegetables into the pot, cover, and cook over low heat for 10-20 minutes, until veggies are tender. Sprinkle with green onions.