1 teaspoon olive oil or ghee

1 teaspoon mustard seeds, black or brown

1 1/2 tablespoon fresh ginger root, peeled and minced

1 tablespoon jalepeno pepper, minced

1 leek, medium diced

2 fresh garlic cloves (optional)

1 cup celery, medium dice

1 cup carrots, medium dice

2 cups green cabbage, chopped

1 cup green bell pepper, medium dice

1/2 teaspoon black pepper

2 teaspoon ground cumin

1/2 teaspoon ground turmeric

6 cups vegetable stock

1 teaspoon Kosher Salt

In a large stock pot heat the olive oil or ghee over medium high heat and then add the mustard seeds, ginger, jalepeno pepper, leeks and garlic (optional). Let saute for about 2 minutes. Add the celery, carrots, green bell pepper and cabbage, black pepper, ground cumin, ground turmeric, vegetable stock and salt. Cover and let cook for 5 minutes. Turn heat to low and let simmer for 15 minutes. Turn off heat when vegetables are tender. Serve Warm.

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