Hearty miso vegetable soup

INGREDIENTS:

2 tbsp. olive oil

1 cup chopped onion

2 large garlic cloves, minced

2 inch piece of ginger, peeled and minced

6 cups water or vegetable stock

2 medium carrots, about 1/2 lb., peeled and thinly sliced

1 medium daikon radish,  about 1/2 lb., thinly sliced

2 cups green cabbage, thinly sliced

1/2 bunch of kale, thinly sliced

1 14 oz. can chickpeas, or 2 cups cooked chickpeas

2 cups cooked brown rice

1/2 cup miso

Soy sauce, tamari, or salt, to taste

INSTRUCTIONS:

Heat oil in a heavy bottom soup pot. Add onions, garlic and ginger with a few pinches of salt, cook over medium low heat until translucent.  Add the carrots, daikon, and water/stock, bring to a boil.  Simmer for 10 minutes, then add the cabbage and kale and simmer 5 minutes more, until all vegetables are tender.  Remove from heat and stir in the chickpeas and the rice.  Remove 1 cup of broth from soup, and combine it in a bowl with the miso, mixing until smooth.  Add the miso mixture back to the pot and stir well.  Add soy sauce, tamari, or salt, to taste.  Serves 6.