Heat the olive oil and vegan butter in a large heavy pot or dutch oven over medium-high heat until hot. Add the onion, celery, and carrot. Add a generous pinch of sea salt. Saute, stirring occasionally, until the onion is slightly translucent, about 5 minutes.

Move the vegetables to one side of the pot and add the mushrooms to the other side. Season the mushrooms with a smaller pinch of sea salt. Let mushrooms sit for 1 minute to blister, then stir everything together. Saute, stirring occasionally, until the mushrooms are no longer dry, 3-5 minutes.

Again, move everything to one side of the pot and add the garlic, paprika, caraway seeds, coriander seeds, and cloves. Let sit for 30 seconds before stirring everything together. Then allow to cook, stirring occasionally, for 2 minutes to allow the spices to toast.

Add the vegetable stock and stir. Once the liquid reaches a decent boil, add the beet, cabbage, parsnip, dill, parsley, and tomato paste. Stir to make sure the tomato paste dissolves, but try to keep the parsley and dill sprigs together along one edge of the pot so you can remove them easily later. Once it reaches a simmer from there, reduce heat to medium-low. Let simmer for 10 minutes before adding the potatoes, then allow to simmer for 10-15 minutes more, until the potatoes are just tender enough to eat.

Remove and discard the parsley and dill sprigs from the soup. Add the kidney beans, lemon juice and zest, soy sauce, and wasabi, and stir well. Taste the soup and stir in some salt and/or sugar, a pinch at a time, if needed. The soup is ready once the kidney beans are heated through.

Serve immediately, garnished with chopped parsley and dill and a dollop of vegan sour cream, if desired.