Place Tuscan Kale (200 gram), Carrot (1), Zucchini (1), Chard (1 handful), Black Garlic (2 clove), Celery (1/4 cup), Onion (1), Broccoli (1 cup), and Fresh Parsley (1 handful) into a large soup pot.
Add in the Red Chili Pepper (1) if you want to add some spiciness – totally optional.
Pour in the Filtered Water (1.5 liter) and bring to a gentle boil. Stir in White Miso Paste (1 tablespoon), chopped Black Garlic (2 head) and seasons with Pink Himalayan Sea Salt (1 teaspoon).
Let the soup simmer with a lid on for about 1 hour.
Serve it up with a slice of toasted bread, a drizzle of Extra-Virgin Olive Oil (to taste) and some Sesame Seeds (to taste) if you fancy.