This soup is perfect for those days when you just want something quick and simple to eat. You can vary the vegetables you use depending on what you like and what's in season.

Serves 4
1tbsp Clearspring Italian Olive Oil
1 medium onion, peeled and diced
1 red pepper, diced
150g carrot, peeled and diced
150g turnip, diced
1tbsp Clearspring Soya Sauce
2tsp Clearspring Rice Mirin
2tsp Clearspring Shizengo Sake
2 sachets Clearspring Miso Bouillon Paste
150g broccoli, cut into florets
50g green beans, topped and tailed and cut into 2cm pieces
2tbsp deep fried onion

1. Heat the olive oil in a large pan, add the onion and pepper and fry on a medium heat until they are just starting to soften.
2. Add the carrot, turnip, soya sauce, mirin, sake and a litre of cold water and bring to the boil.
3. Simmer for around 15 minutes and then add the rest of the ingredients except the deep fried onions.
4. Continue to simmer until all the vegetables are tender. Check the seasoning and then serve with the deep-fried onion sprinkled on top.

Variation:
You can also garnish the soup with deep-fried garlic or flaked, toasted almond. For extra depth, try adding some chopped, dried dulse to the soup at the same as the water. For extra body, you can also add some broken up pasta to the soup.