Harvest Soup

Here's an easy and satisfying way to use all the veggies now in season, and to have your lunch prepared for the whole week.
Ingredients

• 9 cups water
  
• 1 large onion
  
• 2 large cloves of garlic, minced
  
• 2 stalks celery, chopped
  
• 2 cups squash, cubed
  
• Dash of nutmeg
  
• 1 small cauliflower, cored and cut into 1 inch florets
  
• 4 medium carrots, cut into thin slices
  
• 4 medium zucchini, cut into 1/4 inch slices
  
• 1 small head of cabbage, cored, quartered, and sliced thin
  
• 1/2 tsp thyme
  
• 1/2 tsp basil
  
• 2 Tbsp white miso
  
• 1 tsp sea salt
  
• Dash of cinnamon
  
• 2 Tbsp fresh lemon juice

Directions

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 the end. This soup makes a great leftover and is fat free.

This is the kind of soup that tastes best eaten out of a ceramic bowl that someone you love made in their pottery class!