Heat olive oil over medium-high heat in the bottom of a large stockpot.
Add leeks and onions and sauté until starting to brown, about 10 minutes.
Add celery and carrots and sauté for another 5 minutes.
Add garlic and cook for 1 minute.
Stir in wine and vinegar, scraping up any browned bit in the pan.
Add tomatoes, water, vegetable stock, cabbage and mixed vegetables.
Bring mixture to a boil then lower heat to simmer for about 10 to 15 minutes or until vegetables are tender. Stir in soy sauce, pepper, oregano and kief or hash.
Cook, stirring, until cannabis concentrate dissolves, about 2 minutes. Serve.