Source: My vegetarian friend, Esther Heat oil/leeks and onion-saute untilsoft. (5 or 6 medium regular onions can be substituted for the leeks&onions-according to taste). Add carrots and cabbage-simmer until wilted. Add thyme. Add water & broth powder, stir well, cover boil-simmer at medium heat for 10 minutes. Add miso, lemon juice, honey. Simmer 3-4 minutes. Add tomato & pepper. Simmer to your hearts content. A couple of notes: my husband hates leeks so i substitute. This is the original recipe. I usually keep overripe tomatoes in the freezer specifically for this soup. First I cover the wilted cabbage and carrots with boiling water.Then I add a big can of tomato paste instead of tomato sauce. Then I throw in the frozen tomatoes and keep simmering. Of course, if you use it for pesach, the miso does not go in. Posted to JEWISH-FOOD digest by Charles Rosenstein
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|Serving Size: 1 Serving (7683g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 176 (9%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 6g|
|Cholesterol 0mg||0 %|
|Sodium 35707.2mg||1231 %|
|Potassium 22966.2mg||604 %|
|Total Carbohydrate 407.9g||120 %|
|Dietary Fiber 105.6g||423 %|
|Sugars, other 302.2g|
|Protein 92.9g||133 %|
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Calories per serving: 1856
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