Prepare the veggies. Peel and chop carrots into ¼ inch rounds. Chop celery and set leaves aside. Break cauliflower into bite size florets. Roughly chop the cabbage. Destem the herbs.
In a soup pot or Dutch oven heat oil until it glistens, add onion, shallot, garlic, celery leaves and ½ of the herbs. Sauté until translucent, but still firm.
Add carrots, celery, cauliflower, cabbage, Kombu and 2 cups vegetable broth. Simmer for 10 minutes to soften the vegetables.
Add the remaining broth, canned tomatoes and herbs. Bring to a low boil and then turndown to simmer for 30 minutes.
Be mindful not to overcook the vegetables so they don’t get mushy.
Remove the Kombu sheet.
Ladle into a bowl, top with fresh herbs and pepper.