Challenge #92 - Veggie soup with Jerusalem Artichoke

I was given a bunch of Jerusalem artichokes and sage from someone's garden and decided to make a soup with them.  Jerusalem artichokes look similar to fingerling potatoes and are also referred to as sunchokes.  I am also taking this opportunity to try to experiment using no garlic or onion, which worked out very well.  You should feel free to add onion and garlic to the recipe below if desired.
Both my husband and I really enjoyed this soup.  Our dogs liked it too!  My husband had some broth left over from his meal and shared with them. This was really nice as the weather is getting colder.

Ingredients:
1 container Organic Low Sodium Veggie Broth
3-4 carrots (peeled)
3-4 stalks of celery
1 medium zucchini
Bunch of Jerusalem artichokes
Few handfuls of spinach
2 cups water
sea salt (to taste)
Herbamare (to taste)
1 spring sage
2 tbsp tomato powder (you can replace this with tomato paste)

Step #1 - Chop up all veggies.  I kept the skin on  the Jerusalem artichokes.  They are picked below before I cut them up.

Step #2 - Add enough veggie broth to pot or large pan to cover the bottom.  Add sage spring and heat on high for a few minutes until fragrant.

Step #3 - Add in veggies, cover with full container of veggie broth plus 2 cups water.  Add in salt, Herbamare, and tomato powder.  Bring to a boil then simmer on low until veggies are tender.

Before remaining broth and water was added

Step #3 - When veggies are fork tender, turn off heat and add in a few handfuls of spinach. Remove sage spring.  Enjoy!