In a large soup pot, add cabbage, lemon juice, and thyme and sauté in oil for 5 minutes.

Pour in vegetable broth, miso and cover with a lid.

Add in potatoes and ginger and cook on medium-low for 20 minutes, until potatoes are tender with a fork.

Stir in coconut milk and remove from heat. Let stand for 5 minutes.

Slowly and carefully (due to the heat) ladle your soup into a blender in batches and puree (or use an immersion blender if you have one),

Serve up soup in your favorite bowl and garnish with a large handful of microgreens, adding salt and pepper to taste. Enjoy!