Chunky Miso Soup

This is one of my favorite soups; I serve this a few times a year. I actually got the start for this off a miso container lid. It was a miso soup recipe that I had never seen before. Anyway, over the years I've tweaked it just enough to make it mine. I really like this photo, too. See the steam still rising from the bowl? I have to put this away right after dinner, or else I'll literally be eating it all night long until bedtime. Hope you like it as much as I do.

Chunky Miso Soup

Ingredients:

2 Tbs. canola oil
1 yellow onion, sliced
1 small cauliflower, florets sliced
2 large carrots, grated
1/2 head of cabbage, sectioned and sliced thinly
4 cans of vegetable broth
4 cups of water
1 package extra firm tofu, drained and diced very small
1/3 cup of peanut butter (or your favorite nut butter)
1/4 cup miso

Directions:

In a large pot, heat the oil on medium heat. Add the vegetables and cook until just tender, about 10 minutes, stirring occasionally. Add the remaining ingredients and keep cooking for about another 20 minutes, until the peanut butter and miso have dissolved and been mixed in. A note on the peanut butter: it can be smooth or crunchy - I prefer the crunchy because I love to crunch the bits of peanut. Also, you can use cashew or almond butter, as well. They all work deliciously in this soup. Feeds five hungry vegans.