Ingredients are put in as much as you require to make and what you have on hand and I always start all my soups and stews the same way. I start by putting olive oil in the bottom pan, mostly I use an electric pressure cooker, but this soup seems rather delicate so I will make it in a big pot on the stove. Chop the onions and garlic and saute until translucent. Add lots of carrots they are one of my mainstays of any soup. Add in the bay leaves and saute just for a few minutes so that all is nicely coated in the oil. Add in the salmon and stock ( I will use homemade chicken stock)and a few piece of Kombu and just simmer on low for about 10 minutes. Add sweet potatoes and winter squash or pumpkin in small chunks, and the soy milk. Do not let this come to a boil just an easy simmer. Add the edamame just to heat them. In a small mixing bowl bring some broth out of the pot and mix in a couple tablespoons of Miso (I only use Miso that has no MSG added) Add this back into the Soup Pot and just simmer gently. Bring out the Kombu chop and put back into the soup pot. All of this will only take about 30 mins to make!
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