Serves: 6
Total Calories: 128

6 medium potatoes scrubbed and cut into 1/2 inch cubes
2 cups chopped celery
2 cups chopped onions
2 cups water or unsalted vegetable broth
4 bay leaves
1/2 teaspoon sea salt
2 teaspoons summer savory
2 tablespoons vegetable broth powder
3 cups plain unsweetened soy milk
2 tablespoons white or yellow miso
pinch cayenne pepper

1. Place the potatoes, celery, onions, water, bay leaves, salt, savory, and vegetable broth powder in a large heavy kettle over high heat. Cover and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 30 minutes or until the vegetables are tender.
2. Add the soymilk to the kettle and stir well. Remove from the heat.
3. Remove a little broth from the kettle and mix it with the miso. Return the diluted miso to the soup along with the cayenne pepper and stir well. Serve immediately.

Nutritional Facts:

Serves: 6
Total Calories: 128
Calories from Fat: 0

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