Crazy Veggie Miso Soup

• 6 cups water
• 1 piece seaweed kombu
• 2 garlic cloves crushed
• 1 inch ginger root piece of, finely grated
• 2 cups broccoli stalk, chopped and florets
• 1 cup cauliflower purple, chopped
• 2 summer squash chopped up
• 1 carrot thinly sliced diagonally or grated
• 1 celery stalk sliced diagonally
• 1 cup shitake mushrooms
• 3 green onions sliced diagonally
• 1 heirloom tomato cubed
• 1/2 avocado cubed
• 1/4 red pepper cubed
• 2 tablespoons miso to taste
• 1 handful fresh parsley and cilantro
• lemon juice A touch of
• 2 sheets nori

1. Bring water to a boil, along with the kombu, garlic and ginger.
2. Add broccoli and cauliflower to the boiling water and simmer just long enough to get the veggies tender.
3. Have everything ready before adding the veggies to the water, as you don't want to overcook the veggies.
4. Spread 1 tbsp of your favorite miso inside of a large bowl.
5. Add a little water and stir so as to dissolve the miso.
6. For each serving, fill a bowl with the fresh and lightly cooked veggies and top off with broth.
7. Break up pieces of nori, sprinkle with herbs and add a touch of lemon juice, if desired.

water, kombu, garlic, ginger root, broccoli stalk, cauliflower purple, carrot, celery, shitake mushrooms, green onions, tomato, avocado, red pepper, handful fresh parsley, lemon juice, nori

Taken from www.yummly.com/recipe/Crazy-Veggie-Miso-Soup-1653732 (may not work)