Spring Soup

Baby potatoes, chopped
Baby cabbage, chopped (from TJ’s or use regular sized)
English peas (fresh)
Lemon zest
Thyme
Olive oil
Miso paste, about 1 tablespoon maybe a bit more
Chicken or veg broth, low sodium
Sourdough bread, toasted
 
Heat olive oil in pot. Add potatoes, lemon zest and thyme and cook a bit. Add broth. Cook until potatoes soften. Add cabbage. When it is close to done, put some hot broth in a small bowl and add miso. Stir and add back into the pot. Add peas. Heat soup up to a simmer. Serve with toasted and sourdough bread.