Heat oil in a six- to eight-quart pot. Add onion and sauté for three to five minutes. Add garlic and sauté three more minutes.

Dump in the bag of shredded cabbage. Let cook for a few minutes. Then dump in the bag of cauliflower. Let cook, stirring occasionally, until frozen vegetables are defrosted, five to 10 minutes.

Add zucchini and carrots. Add water almost to cover (it should come up to just below the top of the vegetables). Season with salt, onion powder, basil, and pepper. Cook over medium heat for 60-70 minutes.

Using an immersion blender, blend the soup partially just to thicken a bit more, leaving chunks of vegetables.