Things needed

• Olive oil (about 1 to 2 tbsp)
• 6 cloves of garlic (diced)
• 1.5 to 2 inch ginger (peeled and diced)
• 1 small onion
• 8-10 baby carrots (chopped)
• 2 celery stalks (chopped)
• 1 bunch of parsley (finely chopped)
• 2 tsp turmeric
• 1 tsp of black pepper
• 1.5 to 2 tsp chili pepper flakes (depending on your taste)
• 3 tbsp white miso paste
• 1 tbsp apple cider vinegar
• 4 cups of vegetable broth

Directions

As seen in the image above, we are going to separate the ingredients into 6 bowls (the miso has not yet been done in this picture)

• Bowl #1: Mix together the diced celery, carrot, onion
• Bowl #2: Finely chop the garlic and ginger and mix together
• Bowl #3: Spices (Turmeric, black pepper, chili flakes)
• Bowl #4: Veggie Broth (all but about 1/2 a cup – put that aside)
• Bowl #5: Add the miso and the vinegar and mix with fork/whisk and add the 1/2 cup of veggie broth saved (see bowl #4) until the miso paste is smooth
• Bowl #6: Chop the parsley fairly fine

In a smaller cooking pot, heat the olive oil on a low/medium heat until warm and add the contents of Bowl #1.

Slowly cook for about 8-10 minutes (the onions should just be starting to become translucent).

Add the contents of bowl #2 and let cook for about 2-3 minutes.

Add the contents of bowl #3 and mix until the vegetables are covered in spice (2 minutes max).

Add the broth in bowl #4 and let simmer until the vegetables are just tender.

Add the contents of bowl #5 and let cook for a few more minutes (you can add the parsley in Bowl #6 to the soup OR add it on top when serving – I opted to add it in the soup itself).

Add salt and pepper to taste.

This will serve at LEAST 3 sick people.