Miso & Ginger Parsnip Soup with Dulse đŸ„Łâ 

I had a ton of parsnips to use up before my next Organic delivery arrives tomorrow so I made a quick soup. I added some ginger for its anti-inflammatory properties, miso to add some probiotics to support gut health and some Dulse to support thyroid ( and it made it look pretty😍). ⁠

Serves 6⁠

INGREDIENTS⁠

  • 2tbsp coconut or avocado oil ⁠

  • 1 medium onion, diced⁠

  • 2 garlic cloves, crushed⁠

  • 1 tsp grated fresh ginger ⁠

  • 1/2 tsp salt⁠

  • 500g parsnips, peeled and cubed⁠

  • 1 litre vegetable stock ⁠or half stock half coconut milk

  • Ground pepper to taste ⁠

  • 2 tbsp sweet white miso or chickpea miso paste ⁠

  • 1 tsp Dusle (seaweed) - I like The Cornish Seaweed company

METHOD⁠

  1. Warm oil in pan and sauté onion for 6 minutes then add garlic and ginger and cook for 3 more minutes. ⁠

  2. Add parsnips and stock and simmer, covered for 15 minutes.⁠

  3. Stir in pepper and miso.⁠

  4. Transfer to blender and blend until smooth. Add more vegetable stock if needed. ⁠

  5. Serve with a sprinkling of Dulse a drizzle of olive oil. ⁠

⁠

Miso & Ginger Parsnip Soup with Dulse đŸ„Łâ 
Salads & Soups, VeganPippa Campbell