First things first you are doing to wash all your vegetables.

In a large pan add 3 tablespoons of olive oil.

Chop your large red onion and add it to your pan. Sauté until they start to brown. About 3-5 minutes over medium heat.

While that is going mince your 2 inches of ginger and 4 cloves of garlic.

Once the onions are a bit brown go ahead and add the garlic and ginger. Sauté until soft and fragrant, another 3-5 minutes over medium heat.

While the onions are cooking, you're going to start chopping your celery on an angle. Then peel the carrot skin and chop them too.

Once the onions are soft and caramel-ish, you are going to add the celery and carrots. Stir and sauté for about 3-5 minutes. Until the celery starts to get soft.

Peel and chop your sweet potatoes, followed by the scallions (the white part and a bit of green. Save some of the green of topping). Chop your cup of cabbage. Add them all to the pot. Keep the pot over medium heat and stir well.

Take your quality 1/4 cup of miso paste and put it in a deep cup (as pictured above) and add about a cup of vegetable broth. - This broth will count in the total of 8 cups of broth you will use.

Pour it into your vegetable mix and stir. Continue to mix and let it cook down a bit. Another 5-10 minutes.

Now you are going to add your 7 cups of broth - because we already used one with the miso. Stir.

Clean and chop your zucchini into cute triangles, like above. Add to soup.

Bring the soup to a boil, reduce it to a simmer, put the lid on the soup and let cook for 20-25 minutes until the zucchinis are soft but not falling apart.

Remove your soup from the heat once the zucchini is finished.

Take your tablespoon of rice vinegar and the green part of the scallions, and add them to the soup. Stir.

You are finished!! I hope you enjoy this veggie-packed soup!