Serves 6-8 1 - 2 tablespoons cold-pressed virgin olive oil 1 - 3 garlic cloves, minced (optional) 4 onions, diced 2 celery stalks with leaves, sliced 8 whole fresh tomatoes – chopped finely 1 cup V 8 vegetable juice (spicy or regular) 4 cups vegetable stock or 4 cups water with 1-2 organic veg stock cubes, 2 Tbsp tamari 2 Tbsp tomato paste 1 handful each – fresh basil, fresh parsley, fresh coriander, finely chopped 1 Tbsp fresh thyme chopped, 2 bay leaves 1 tablespoon freshly chopped oregano or 2 teaspoons of dried oregano Pinch sea salt Heat the oil in a wok, add the garlic and onion and sauté for 5 minutes. Add the celery and sauté for 3 minutes. Add the fresh tomatoes and all the herbs (except for ½ the parsley) and sauté for 3 minutes. Add all the liquids. Cook slowly with lid on for 20 minutes over low heat. Add tomato paste and stir well, cook covered for another 15 minutes. If you desire a thicker soup, use 2 Tbsp potato starch – make into a thick paste with soy or coconut milk, then add more milk to thin the paste. With wooden spoon, one spoon at a time, stir into the soup to avoid lumps. Cover pot and cook for another 10 minutes. Garnish with half the parsley and grated parmesan cheese just prior to serving. You can add beans and lentils if you desire more protein.   Healing properties of this soup include – Anti-viral herbs, high antioxidant thus anti-inflammatory, low carbohydrate soup; so it is beneficial for fatty liver and weight watchers!