Ingredients:
3 tbsp. cooking oil
2 medium onions, peeled and finely chopped
4 medium carrots, finely chopped
4 medium potatoes (about 1 lb.), chopped into small cubes
1 large rutabaga (about 1 lb.), peeled and chopped into small cubes
1 small head of green cabbage, roughly chopped
8 cups vegetable broth OR water
3 tbsp. tomato paste
¾ cup miso
3 tbsp. honey
Equipment:
Cutting board
Kitchen knife
Measuring cups and spoons
Cooktop
Large pot with a lid
Medium skillet
Wooden spoon
Directions:
- Wash all the fresh ingredients and peel and chop them as noted in the ingredients list.
- Heat the oil in a large soup pot over medium heat. Carefully add the onions, listening for the sizzling sound. Cook for 6-8 minutes, or until soft.
- Carefully add the carrots, potatoes, and rutabaga to the pot. Cook for 5-6 minutes, stirring occasionally.
- Pour the vegetable broth into the pot.
- Add the tomato paste and bring to a boil. Reduce heat to a simmer and cook for about 10-15 minutes, or until the potatoes and rutabaga have softened.
- Add the cabbage and cook for another 20 minutes, until the cabbage has become soft and translucent.
- To add the miso and honey, remove the pot from the heat. In a small bowl, carefully add 1-2 cups of the hot broth and mix the miso and honey with it to form a paste. Then add mixture back to the pot and stir.