It’s the time of year when sick soup appears again. This is a really easy one, that cooks in about 15 minutes.
Chop one onion and 8-10 cloves garlic. Heat a little olive oil in a pot and saute about 5 minutes. Meanwhile, chop 2 carrot and 3 celery stalks into bit sized pieces. De-glaze the pot with 1/4 cup sherry and add 3 cups of water. Add 4 homemade bouillon ice cubes (or 2 store bought low-sodium cubes). Stir in carrots, celery, and 1 cup frozen peas. Add 2 TBL miso. Season with 1/2 tsp salt and black pepper. Bring to a boil. Simmer and cover, cook until carrots are soft.