2 tsp coconut oil
1 leek, cut crosswise
1 turnips, cut crosswise
1 small potato, cut into bite size pieces
1 jalapeno, diced
1/2 cup broccoli cut into florets
1/2 cauliflower cut into florets
6 cups filtered water
3 tbsp white miso paste
2 tbsp tamari, or soy sauce
1 tbsp rice vinegar
1. Heat oil in a heavy soup pot. Add leeks and cook for 5-8 minutes. Add turnips turnips, potato, and jalapeno. Cook for 5 minutes. Add broccoli and cauliflower and cook for a couple of more minutes.
2. Add water and bring to a boil. Then simmer for 20 minutes.
3. Using a ladle scoop out hot water and mix in miso paste until well combined. Add miso mixture to soup with tamari and rice vinegar. Taste and add more miso paste if needed. Let cool slightly and enjoy!