Parsnip and potato soup with miso
5 Jan 2023
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.
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Categories
- Meal Type: - Budget - Everyday - Lunch - Quick & Easy - Seasonal - Soup - Supper
- Cuisines: - Fusion
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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