yield (2 Cups)

3/4 cup purified water
1/4 cup orange juice or 1/2 orange, peeled and coarsely chopped. (see note)
1 1/2 cups kale, stemmed and chopped
1/2 apple, cored and chopped (or 1/2 small cucumber, peeled and chopped)
1/4 cup cilantro, parsley, basil leaves, or fresh dill
1 tablespoon light, mellow miso
1/2 tablespoon lemon juice
1/4 teaspoon crushed garlic
1/4 red jalapeno pepper, with seeds, or a pinch of cayenne
1/2 green onion, optional
1/2 avocado, peeled and seeded

1.  Combine the water, orange juice, kale, apple, cilantro or other fresh herbs, miso, jalapeno, lemon juice, garlic, and the optional green onion, and blend until smooth.
2.  Add the avocado and blend again until smooth.
3.  Serve immediately.

Note:  The orange juice gives sweetness to the soup.  For a less sweet soup, reduce or eliminate the orange juice, and replace with with additional water.

Variation:
You can use a variety of vegetables in garden soups, such as cucumber, zucchini, tomato, bell pepper, celery, romaine, and spinach.