This Carrot & Parsnip Miso Soup recipe is easy and quick to make, yet full of goodness.
This Carrot & Parsnip Miso Soup recipe is easy and quick to make, yet full of goodness. It will warm you from the inside out.
I find miso so rejuvenating I add it to everything. Here it goes perfectly with carrot and parsnip and makes a nice change from traditional miso broth.
Because miso is salty I do not add any other seasoning apart from the lime juice. But this is obviously a matter of personal taste.
I use Yutaka Organic Miso Paste which has a lovely and rich taste. Miso is made of fermented soybeans. It is a very nutritious ingredient to have in the kitchen. Because it is fermented, it is very beneficial for the health of our digestive system, especially the gut. It will keep for a very long time in the fridge.
I usually serve this miso soup with toasted sesame seeds, coriander and spring onion on top.
Carrot & Parsnip Miso Soup [vegan] [gluten free]
- large saucepan
- 400 g carrots
- 200 g parsnips
- 1 onion
- 4 garlic cloves – crushed
- 1.2 litre vegetable stock
- 1 tsp ground coriander
- 1 thumb of ginger – around 1 heaped tablespoon once grated
- 2 Tbsp olive oil
- 1 Tbsp organic miso paste
- small bunch of fresh coriander
- juice of 1 lime
- sesame seeds – to taste
- a few spring onions – to taste
- chopped fresh coriander leaves – to taste
- Heat olive oil in a large saucepan. Add the finely chopped onion, crushed garlic, ground coriander and grated ginger.
- Fry gently for a few minutes.
- Peel the carrots and parsnips, Cut them into small slices.
- Mix the vegetables to the onion mixture. Add the vegetable stock. Bring to boil, then cook covered under medium heat for 20 mins until vegetables are soft.
- Liquidise the soup. Add the miso and fresh coriander. Liquidise again. Add lime juice and season to taste if needed.
- Dry toast sesame seeds in small saucepan.
- Serve the soup sprinkled with toasted sesame seeds plus chopped spring onions and coriander leaves.
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