Name: Parsnip and potato soup with miso
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 Tbsp olive oil; 2 parsnips; 2 large potatoes; 1 onion; 2 cm piece ginger; 1 tsp coriander seeds, crushed; 500 ml vegetable stock (approx.); 1 tsp miso; 1 tbs soy sauce; 1 Tbsp cider vinegar or lemon juice

Parsnip and potato soup with miso

5 Jan 2023

by Wholeness

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

This parsnip and potato soup with miso is a filling, healthy soup that is perfect on winter days. For a gluten-free version, make sure you use appropriate soy sauce and miso. The miso paste can be red or white. Serve with wholesome bread or brown rice.

Ingredients

1 Tbsp olive oil
2 parsnips
2 large potatoes
1 onion
2 cm piece ginger
1 tsp coriander seeds, crushed
500 ml vegetable stock (approx.)
1 tsp miso
1 tbs soy sauce
1 Tbsp cider vinegar or lemon juice

Instructions

Peel the parsnips and potatoes, then cut them into small chunks.
Peel, then finely chop the onion and ginger.
Heat the oil in a saucepan. Add the onion and sauté for 5 minutes, then add the garlic, ginger, and the coriander seeds. Cook for a minute, while stirring.
Add thee parsnip and potato pieces. Sauté for another 5 minutes, then add the stock. Bring to the boil, then simmer for 20-25 minutes over lower heat, until the vegetables are soft.
Using a stick blender, blitz until smooth and silky. Add more hot stock if you find it too thick.
Stir in the miso and soy sauce, then the lemon juice or vinegar.