a bunch of broccoliabout 8 oz, florets removed from the stems, the stems peeled with a vegetable peeler and diced (I used brocollette because I had it in the house. It's one of those crazy hybrid vegetables - a cross between broccoli and kale)
4tbspwhite miso dissolved in 1 cup of waterI used red miso
When the oil is hot, add the onions and carrots and cook until the onions are translucent and the carrots are beginning to get soft, about 5 minutes.
Add the diced broccoli stems and cook for about 5 more minutes, until the stems begin to soften.
Add the broccoli florets, the dissolved miso paste, and the bay leaves.
Add enough water to cover the florets.
Bring the water to a boil.
Lower heat and simmer for about 35 minutes or until the carrots, broccoli stems, and florets are very tender.
Remove the bay leaves.
Use an immersion blender to puree the contents of the pot. (You could dump the contents of the pot into a standard blender, but treat yourself to an immersion blender. It's a great item and not too expensive.)
Add the nutmeg and any other seasonings that you like (I didn't see the need to add anything - not even salt or pepper).