It's packed with green leafy vegetables. What's nice about this is that you can use whatever green leafies you like: Collards, Kale, Bok Choy, Mustard Greens, Beet Greens, Brocolini, etc... Keep in mind cooked garlic is more mild than raw.

Mince up the garlic in a food processor (or by hand) and add in some diced onion. Start by sauteing them in some olive oil. This is basically just to get the flavors going. Chop up your greens into bite sized pieces and put them in the stock pot. Add some chopped potatoes and carrots if you like. Fill with water (or veggie broth or throw in a vegan bouillon cube). Cook for about 15 to 20 minutes. When you are done add just a little bit of rice vinegar.

Here's the proportions:

1 Head of Garlic

1 Leek or Small Onion

8 Cups Water

1 Vegan Veggie Bouillon Cube

1 Bunch of Greens

4 Small Potatoes 

1  Carrot

A Spoon of Rice Wine Vinegar