Gimme some MISO!

Well, I had to go to the hospital yesterday for a test. I've always been unlucky with my whole digestive system, so I needed to get a flexible sigmoid something or another. Don't even ask what it is because it's not pretty!!! haha My doctor found that I have proctitis in my colon and that causes bleeding. So I'm on some pretty interesting medicine to fix it. It's just hard to know what I can eat anymore. I have to be really careful about what I put in this body of mine.

Last night, I made some miso soup because Kati from The Veggie Voice said it's always good when your sick. I made some last week when I had the flu, and I loved it. So I decided it would be okay in my stomach. It was splendid! The heat of the soup made my stomach feel really good. I just had no idea how good this soup is. I've had a jar of miso in the fridge for months and have never put it to use!! I'm so happy I did because it's just a really amazing soup that I will be making all the time. I pretty much just threw in a bunch of vegetables from our garden. It's still goin really strong even though it's October. It's like the garden that never dies haha

Here's the recipe:
Perfect Miso Soup

1 tbsp olive oil
1 medium onion
1/2 of large zucchini
3 little red peppers
1 small eggplant
2 1/2 cups vegetable stock
1 generous tbsp brown rice miso
1 tbsp cashew butter

Directions: Heat olive oil over medium in a nice big soup pot. Add vegetables and cook for a 3-5 minutes. Add 1/2 cup vegetable stock and continue to cook for 5 minutes. Add the rest of the stock, cover pot, and simmer on LOW heat for 5-7 minutes. Stir in brown rice miso and cashew butter and cover. Cook for 3 more minutes or until vegetables are tender.