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Parsnip and potato soup with miso

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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

  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.