Veggie Miso Soup

2 boxes vegetable broth, I prefer organic and low sodium or 6 cups water with 4 bouillon cubes- Rapunzel is my favorite
1 Zucchini, diced cone #3
2 cups diced winter squash cone #3
1 Yellow Squash, diced cone #3
1 Turnip, diced cone #3
1 cup Celery, sliced cone #4
1 cup Carrot, cone #3
1/2 cup Yellow Onion, diced cone #2
1/4 cup Miso paste
1/2 cup quinoa or couscous
1 cup black beans or 1 can
4 Cloves Garlic, peeled
1 teaspoon fennel seeds
1 Avocado, ripe
Salt and Pepper

Prep all veggies with Saladmaster machine. Preheat electric oil core skillet to 400 degrees. Lightly coat veggies with a little oil. Place all the vegetables, quinoa seeds or couscous, and garlic into skillet and roast for 25 minutes until tender. Heat the vegetable stock to a high simmer in the 5 qt roaster pan and stir in the miso paste. Once the miso is mixed into the broth, add all the roasted vegetables and beans. Cook on low for 10 mins until quinoa is done. Garnish with avocado slices. This is a quick, hearty soup.