V-10 Soup with Brown Rice


2 cups each chopped in small bite-sized pieces onion, butternut squash, celery, carrots, cauliflower, broccoli, spinach/kale, turnip and sweet potato

4 cloves garlic, minced

3 tbsp coconut oil

10-12 cups vegetable stock

4 tbsp miso paste

1 cup brown rice

2 tbsp coconut aminos

2 bay leaves

2 tsp sea salt or to taste

½ cup chopped parsley



  1. In a large stock pot, melt the coconut oil and add the garlic stirring often for 1-2 minutes on med-high heat.
  2. Add the vegetables and sauté for 5-8 minutes or until “glossy”.
  3. In a small bowl, add miso paste, coconut aminos and ½ cup veggie stock and dissolve.
  4. Pour paste with rest of stock into pot and add 2 bay leaves.  Bring to a boil, then simmer for 15 minutes.
  5. Add sea salt and pepper to taste.
  6. After 15 minutes of simmering add soba noodles and cook another 5-8 minutes or if adding brown rice, cook another 15-20 minutes.
  7. Turn off heat and add parsley.  Let sit for 10-15 minutes before serving.