Simply add the chopped veggies, polenta, herbs, sea salt and about 2 cups of water to a very large pot – (and I mean LARGE, my recipe will make about 12+ generous servings).
Let simmer on med-high heat for about 45 mins or until veggies are soft.
After 20 mins, using a wooden spoon, start stirring the mixture frequently. This will cause the veggies to start breaking apart, turning the soup into more of a “stewp” consistency.
After the soup is fully cooked, you can also add Nutritional Yeast Flakes (also known as ‘NOOCH’ for short) if desired. I looooove adding nooch to my savory dishes. It has a nutty/cheesy flavor and is rich in B vitamins (especially B12), high in protein, contains 18 amino acids (making it a complete protein) and 15 minerals. Nooch is especially great for pregnant or breastfeeding mothers (supports breast milk production) and vegetarians.