Green Soup

My friend Laurie posted a recipe for her green soup on her Facebook page.
I put my own spin on it and came up with this very delicious and nutritious soup.
It made a great light dinner after going out to lunch with my dad.
I served the soup with millet muffins and a modified version of kale salad .
I look forward to having it for lunch today.

Ingredients
8 cups water
1 bunch of greens, beet green, chard...whatever you have on hand.
2 red potatoes or 1 cup mashed potatoes
1 small bunch broccoli
1 large onion
2-4 cloves garlic
1/4 cup miso
1 tbsp apple cider vinegar
1 tsp cumin powder
1 tsp salt
fresh ground pepper

1) Chop and saute one large onion and 2 to 4 cloves of garlic until soft and slightly brown.

2) Rinse,stem and chop whatever greens you are going to use.

I used two kinds of beet greens.

3) Chop your small bunch of broccoli, including the leaves.

4) Chop the potatoes. I used leftover massage potatoes because they needed using and that's all I had on hand.

5) Put all the veggies into the pot with the onions and garlic and 8 cups of water.

6) Simmer for about 30 minutes, be sure the potatoes are soft.

7) I let this all cool before I blended it, I recommend that, but if you must do it while still hot, be very careful. Put small batches into your blender or use an immersion wand.
I didn't take any photos while I was blending it...it's not that attractive ;-)

8) While blending the soup add 1/4 cup miso, 1 tablespoon apple cider vinegar, 1 teaspoon each salt and cumin powder and fresh ground pepper to taste.

9) Reheat to serve if necessary.
You can turn it into a cream soup by adding some yogurt or cream.