Harvest Soup

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!