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Tarragon Scented Parsnip Soup

Tarragon Scented Parsnip Soup

Tarragon Scented Parsnip Soup

Tarragon Scented Parsnip Soup

There are many delicious soups throughout my book ‘Macrobiotics for all Seasons’ that you can enjoy all year round.  When specific vegetables are in season, they are rich in taste and dense in nutrients so try and follow what we have locally grown to get the best health and superior taste.

 

1 large onion diced

1 leek diced

6-8 parsnips peeled and diced

3 cups almond rice or milk

3 cups organic vegetable stock

4 tbsp rice mirin

1 tbsp dried tarragon

2 tbsp sweet white miso

Put the onions, leeks and the parsnips in a soup pot. Add the rice or almond milk, stock and mirin. Cover and bring to a boil and then 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.

In good health

marlene-signature

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