Ingredients (use vegan versions):
- 9 cups water
- 1 large onion
- 2 large cloves garlic, minced
- 2 stalks celery, chopped
- 2 cups banana squash, cubed
- 1 small cauliflower, cored and cut into 1-inch florets
- 4 medium carrots, peeled and cut into 1/2-inch cubes
- 4 medium zucchini, cut into 1/4-inch slices
- 4 medium golden zucchini or summer squash, cut into 1/4-inch slices
- 1 small head cabbage, cored, quarterd, and sliced thin
- 1/2 teaspoon thyme
- 1/2 teaspoon bazil
- 2 tbl white miso
- 1 teaspoon sea salt
- Dash of cinnamon
- Dash of netmeg
- 2 tbl fresh lemon juice
Directions:
I like to add approx. 1/2-1 cup of pinwheel pasta. Orzo would be good
too.
In large pot, bring water to a boil. Add all ingredients except lemon
juice. Return to boil. Simmer for 30 minutes, stirring frequently to
form thick stock. Stir in lemon juice at end of cooking. This soup
makes a great leftover and its fatfree!
Serves:
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