Wash, peel, cut up and measure all ingredients.
Add extra virgin olive oil to a large stock pot and heat over medium-low heat.
Add chopped onions and sliced leeks and saute until translucent, about 4-5 minutes.
Add minced garlic and combine with onions. Saute for another minute.
Add chopped vegetables: carrots, celery, cabbage, Brussel sprouts, potatoes, crushed tomatoes and chopped parsley.
Add 10 cups of water or enough to cover the vegetables.
Add salt, pepper, thyme and stir Hortosoupa to combine all ingredients well. Bring to a slow boil, reduce heat, cover and simmer for 90 minutes.
Serve hot with some crusty bread, feta and olives.
Kali Orexi!