Creamy Miso-Potato Soup
8 cups water (3 qts.)
12 medium potatoes (3 lbs.)
1 garlic clove
Soup greens (celery tops, parsnips, parsley, and/or cabbage cores)
1 envelope Miso-Cup dissolved in 1 cup of vegetable broth
Scrub and quarter potatoes. Scrub carrots. Peel onion and garlic. Clean and cut soup greens and necessary. Place all vegetables in water and cook for about one hour or until potatoes are tender. Remove pot from heat. Take one cup of broth and dissolve one envelope of Miso-Cup into it and set aside. When soup has cooled, remove and discard soup greens. Remove carrots, slice and set aside. Puree potatoes with remaining water and replace pureed mixture into soup pot. Add sliced carrots and miso mixture. Heat for a few minutes and serve.
Variations: Add 2 cups cooked corn kernels, whole peas, or sprouted lentils.