Simple vegetable soup

Ingredients
5 to 7 cup of hot water
1 cup cooking onions chopped
1 cup carrots, preferable organic
1 cup turnips preferable organic
1 cup cabbage preferable organic
3 medium garlic cloves, minced
Salt and cayenne pepper to taste
5 mushrooms, thinly sliced
2 stalks celery, sliced preferable organic
1 tsp oregano dry or fresh
1 cup frozen mixed vegetables maybe organic?
3 boneless - skinless chicken leg, thigh or breast
1 1/2 tbsp fresh coriander
1 tbsp chopped fresh parsley
1 tbsp dried or fresh thyme leaves
1 tbsp dried or fresh basil leaves
1 1/2 tbsp butter
3 to 4 tbsp of any of these grain: quinoa, millet, oats or whatever you like to enhance the consistency of the soup.
Preparation
Note:
Try to use a porcelain or stainless steel saucepan or stockpot to make this soup.
Have ready to add the 5 to 7 cup of hot water.
In a large saucepan or stockpot put the butter and the chicken leg chop in small pieces, saute for 5 minutes, then add garlic, onion, thyme, oregano, basil, coriander and parley, saute for 3 minutes, then add all vegetables, chopped in small pieces and the mushroom, saute for another 5 minutes, then add the cayenne pepper and the hot water.
Bring to a boil for 5 minutes, then lower the heat and shimmer partially covered for 15 to 20 minutes;
Taste the softness of the carrots, the turnips – if they still have a little crunch, the soup is done check the taste and consistency.
Let the soup cool before serving this allows the flavors to harmonize together.
Serve warm, accompany with anything that you like.
Note:
You can add to this soup almost any vegetable that you like, but always add the hard vegetables at the start of the cooking process.