Put enough coconut oil in a soup pot to coat the bottom. Saute one chopped onion until golden. Add 8 cups of cut root vegetables. Stir and coat with the oil and continue cooking until a little golden. Season with 1 TBS Herbes de Provence and a splash of vinegar or lemon juice. Add 2 quarts of vegetable broth (We used half strength “Better than Bouillon”) Add ½ cabbage, shredded. Cook until the vegetables are fork tender, about 15 minutes simmering. Add broth or water as needed.