![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]
This Carrot & Parsnip Miso Soup recipe is easy and quick to make, yet full of goodness.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
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.
Nutrition
Serving: 250gCalories: 162kcalCarbohydrates: 23gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 237mgPotassium: 563mgFiber: 6gSugar: 9gVitamin A: 16711IUVitamin C: 17mgCalcium: 63mgIron: 1mg