easy Miso- veggie soup
Boil 2-3 cups of water per serving
While the water is boiling, chop into quarter inch or smaller chunks and place directly in serving bowls a mix of:
Beets, Zucchini, Yellow Squash, Carrots, Broccoli, Cauliflower, and Kale (or what is available in your kitchen at the moment. Avoid potatoes in this soup, as they require more cooking).
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Dissolve 2Tbsp of miso paste per serving bowl in enough boiled water to cover the paste and add this to each bowl's veggie mix.
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Add about two cups of boiled water to each bowl, pouring it over the chopped veggies and mixing it with the miso to form a broth. The boiled water should be hot enough to steam when poured over the veggies. The beets are likely to turn the broth pink.
Cover each bowl with a non-plastic lid or plate and let stand to cool and 'cook' veggies, about 10 minutes. The chopped vegetables will soften in the broth; add a few dashes of Bragg's liquid amino acids to each serving bowl and enjoy!