This Carrot & Parsnip Miso Soup recipe is easy and quick to make, yet full of goodness.
![Carrot & Parsnip Miso Soup [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/03/Carrot-Parsnip-Miso-Soup-vegan-gluten-free-by-The-Flexitarian-v83-683x1024.png)
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 and Parsnip Miso Soup [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/02/Carrot-and-Parsnip-Miso-Soup-vegan-gluten-free-by-The-Flexitarian-v8-300x300.jpg)
Carrot & Parsnip Miso Soup [vegan] [gluten free]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 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
TO SERVE:
- sesame seeds – to taste
- a few spring onions – to taste
- chopped fresh coriander leaves – to taste
Instructions
- 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.
Nutritional Information
Find this recipe online:
Carrot & Parsnip Miso Soup [vegan] [gluten free]
https://theflexitarian.co.uk/recipe-items/carrot-parsnip-miso-soup-vegan-gluten-free/
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This is great! I made a couple modifications because I really like miso, and it was still excellent. I didnt have stock so I used water, and I didnt use coriander leaf or lime juice, and I used a lot of toasted sesame seeds, and twice as much miso. Also I added raw tofu after.
10/10 would recommend
Thank you for your feedback David. Great idea to add tofu! If you get a chance please rate the recipe above the comment box. Many thanks. Annabelle x
Delicious soup for the Summer to Autumn transition. Don’t skip the scallions, cilantro and sesame seed toppers! Will be making often. Thanks for sharing!
Thanks Gregg. So glad you like the recipe. Annabelle x