For 8-10 servings you need
The following measurements are approximate. If you have more than one veg than another it does not matter as long as you end up with about 1 litre to 1.5 litres of roughly chopped veggies
2 cups cauliflower
2 cups broccoli
1 cup courgette
1 cup green beans
50ml vegetable stock powder
1 litre water or enough to just cover the veggies
45ml Miso paste (brown or white Miso is suitable, I used brown)
250ml thick yoghurt (vegans or dairy sensitive, use non-dairy yoghurt)
Place all the veggies in a pot, add the stock powder, the Miso paste and water.
Bring to boil and simmer until the veggies are very tender.
Stir in the yoghurt.
Blitz with a stick blender. You can blend until it is totally creamy or until there is still some texture from the vegetables, which I prefer.
I added sliced shitake mushrooms which cooked while I reheated the soup when serving.
Serve piping hot.
For interest I added Sesame Toasts.
Dip slices of bread in beaten egg, as you would for French toast. Dip one side in black or white, or a mix of sesame seeds. Fry as you would for French toast.