• 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
  

Procedures :

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!

Category : Soups