Aria Vegan Veggie Soup
   
   This recipe is endlessly variable. Mix and match to your heart's content.

   1 box vegetable stock - the good stuff
   1.5 onions
   3 XL carrots
   4 sticks celery
   1 XL cube garlic
   12 oz. frozen corn
   1/2 large cauliflower
   15 oz can pinto beans (or other)
   15 oz can coconut milk
   white cooking wine (optional)
   Seasonings: bay leaves, sage, thyme, rosemary, salt
   Or use curry seasonings instead

   Chop the vegetables. Saute the onion, carrot and celery as per usual, adding
   the garlic towards the end. The goal is to achieve color i.e. caramelization. 
   (Or saute directly in Instant Pot.)
   When done, remove to soup pot and deglaze the saute pan with a little cooking
   wine, then add that to the soup pot. Add the cauliflower, corn and beans. Add
   the herbs. Add the chicken stock plus water to barely cover. Simmer for an
   hour or so (or Instant Pot for about 8 minutes on high pressure). 
   Add the coconut milk before serving.

   Serve with thick slices of fresh bread still warm, or rice or other starch of choice.

   TRY:
     posole
     New Mexico chicos
     chiles
     green beans
     peas
     lima beans
     zucchini or summer squash
     tomatoes
     potatoes
     pasta
     spinach or other greens
     chickpeas
     cabbage
     pesto as garnish