Parsnip miso soup

Serves 4:

6 parsnips , peeled and chopped into chunks
1,5 l water or vegetable stock
2 cloves of garlic, peeled and roughly chopped  
1 onion, peeled and roughly chopped  
2 tbsp miso paste
pepper & salt to taste



  1. Heat a splash of olive oil in a large saucepan.
  2. Add the onion and garlic. Gently fry for around 10 minutes, until the onions are soft and sweet.
  3. Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours.
  4. Pour in the water, season well with pepper, salt and miso paste and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
  5. After half an hour, check that the parsnips are cooked by sticking a knife in. Remove them from the heat and carefully mix by using a hand blender. Taste the soup to see if it needs a little more salt or pepper.
  6. Serve with extra pepper and a good chunk of crusty bread.