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.

https://cooktogether.com/recipe-items/parsnip-and-potato-soup-with-miso/

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