- 1 large onion diced
- 1 leek diced
- 6-8 parsnips peeled and diced
- 3 cups almond milk
- 3 cups organic vegetable stock
- 4 tbsp. rice mirin
- 1 tbsp. dried tarragon
- 2 tbsp. sweet white miso
- Place the onions, leeks and parsnips in a soup pot. Add the almond milk, stock rice mirin and tarragon. Cover and bring to a boil. Simmer until the parsnips are soft (about 30 minutes). Remove a small amount of broth and dissolve the miso and return to the pan. Transfer to a blender and blend to a cream or blend using a hand-held blender. Garnish with some fresh coriander.
Parsnips resemble carrots and can be used in similar ways, but they have a sweeter taste, especially when cooked. The parsnip is rich in vitamins and minerals and is particularly rich in potassium. Several of the B-group vitamins are present and since most of the vitamins and minerals are found close to the skin, many will be lost unless the root is finely peeled or cooked whole. During frosty weather, part of the starch is converted to sugar and the root tastes sweeter.