Flax and Vegetable Soup

This quick and nourishing vegetable soup can be prepared in 15 minutes or less.

1 Tbsp (15 ml) butter
1 medium onion, diced
4 cups (1 l) water
1 Tbsp (15 ml) miso
2 vegetable bouillon cubes
2 cups (500 ml) frozen vegetables, such as mixed carrots, peas, corn
4-6 Tbsp (60-90 ml) flax seeds, freshly ground (flax meal)
3 Tbsp (45 ml) fresh chives or parsley, finely chopped

Heat butter in a pot then saute onion until transparent. Add water then bring to a boil. In this order, add miso, bouillon, vegetables and flax meal, adjusting the amount of flax for the desired consistency. After adding the flax, boil for only one minute then remove from heat and add chives (or parsley) before serving. Serves three to four.

Source: alive #234, April 2002