5 c. water
1 med. onion, chopped
1 stalk celery, chopped
2 green onions, chopped
1 med. cauliflower, cut in 1-inch pieces
1 tsp. salt
1 tbsp. white miso or vegetable bouillon
2 c. fresh or frozen peas
1 tsp. dill
1 tbsp. basil
1/4 tsp. sage
1/4 c. fresh cilantro, chopped (optional)
2 tsp. butter
1 tbsp. fresh parsley, chopped

In heavy kettle, bring water to a boil. Add onion, celery, green onion, cauliflower, salt and miso. Return to boil. Simmer, covered, for 10 minutes. Add peas, dill, parsley, basil, sage, and cilantro. Return to boil, cover, and simmer for an additional 10 minutes. Remove cover and cool slightly.

Puree in blender or food processor until creamy, or reserve 2 cups of vegetables from broth before pureeing, then return to soup. Return to heat. Add butter and re-heat. Add salt, if desired.