Green Vegetable Soup With Miso

1. 1

   In a large heavy pot with a tight-fitting lid, bring broth or water to a boil over medium-high heat. Add kale and parsley leaves, stirring until they wilt. Add broccoli, scallions, carrot, and garlic, and return to a boil. Reduce the heat to keep the soup at a steady simmer. Cover and simmer for 15 to 20 minutes, or until the vegetables are completely tender but not mushy.

2. 2

   Remove the soup from the heat and puree with an immersion blender, or in batches in a stand blender. (Let it blend for a while-you want the soup to be as smooth as possible.) Add broth or water as needed to thin the soup to a consistency you like. Cover and let the soup stand for 10 to 15 minutes to let the flavors meld. If needed, reheat the soup until it steams.

3. 3

   Place miso in a small heatproof bowl. Add a ladleful of the hot soup and whisk until smooth, then stir the mixture back into the soup. (Once the miso goes in, don't let the soup boil.) Taste and add lemon juice, salt, and pepper as needed. If you think the soup needs more miso, ladle off a bit more hot soup and whisk it in as before. Serve warm.

4. 4

   Leftover soup will keep, tightly covered, in the fridge for up to 3 days. The color will turn drab over time, but the flavor will actually improve a bit. You'll probably want to add another squeeze of lemon when reheating.

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