Instructions

1. Peel the parsnips and potatoes, then cut them into small chunks.
2. Peel, then finely chop the onion and ginger.
3. 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.
4. 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.
5. Using a stick blender, blitz until smooth and silky. Add more hot stock if you find it too thick.
6. Stir in the miso and soy sauce, then the lemon juice or vinegar.