9 c. water
1 lg. white onion, coarsely chopped
2 lg. cloves garlic, minced
2 stalks celery, coarsely chopped
1 med. celery root (celeriac), peeled & cubed (optional)
2 c. banana squash, cubed
1 sm. cauliflower, cored & cut into 1" florets
4 med. carrots, peeled & cut into 1/2" cubes
4 med. zucchini, cut into 1/4" slices
4 med. gold zucchini or summer squash, cut into 1/4" slices
3 med. White Rose potatoes, peeled, halved & cut into 1/4" slices
1 sm. head savoy cabbage, cored, quartered & sliced thin
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried summer savory
4 tbsp. white miso or 4 vegetable bouillon
1 tsp. sea salt (optional)
Dash of cinnamon
Dash of nutmeg
2 tbsp. fresh lemon juice

In heavy soup kettle, bring water to a boil. Add all ingredients except lemon juice. Return to boil. Simmer for 30 minutes, stirring frequently to break up squash and form thick stock. Stir in lemon juice at end of cooking. This soup can be made in large quantities, because it is a great leftover. Serves 8.