NPR Soup

Basically, borscht with a bunch of hipster stuff in it. Vegan, of course, and gluten-free if you use a gluten-free yeast extract product.

1 red onion
2 small carrots
3 leaves kale
2 beets
generous handful of new potatoes
2 Tbsp miso paste
1 tsp Vegemite
½ tsp turmeric powder
2½ cups water or thereabouts
1 Tbsp cooking oil
1 tsp sesame oil
2 Tbsp apple cider vinegar

Cut up the onion, carrots, and beets, to whatever size you like in soup.
Heat the oils in the bottom of a medium-large pot.
Sauté onion, carrots, and beets in the oils.
While this is cooking, cut the leafy parts from the stalks of the kale. Cut up the stalks into small pieces and add to the pot. Cut leafy bits into narrow strips and reserve for now.
Once onion is translucent, add turmeric.
Put Vegemite (or other yeast extract product) in a small bowl or mug and add some of the water to start it dissolving, then put the rest of the water in the pot.
Stir the Vegemite mix until it's all dissolved in the water and add to the pot.
Add miso paste and vinegar.
Cut up potatoes while this comes to a boil, then add them.
Add kale strips.
Cover and let simmer for a while. Salt and pepper to taste. (Definitely taste it first, both miso and Vegemite are very salty and you may not need extra.) Szechuan chili oil optional for a bit of kick.

Should come out looking more or less like a Pride flag.