Years ago I stored away the recipe for a beautiful parsnip soup. Creamy, smooth, and white as the driven snow… it was almost art. But when I made it, it had little flavor. Not so this Miso Winter Vegetable Soup!
If you aren’t a miso initiate, you should find a nice recipe and give it a try (Miso Salmon Pasta is a super starter recipe). Miso is a fermented soy paste full of umami flavor. While many people promote the health value of all soy, others believe you should focus on fermented soy products like miso and tempeh. Not a problem with this Miso Winter Vegetable Soup.
Every winter, I host a dinner for some of our farmer friends who keep us eating beautiful healthful food! When my guests arrived this year, I was treated to lots of awesome foodie presents—farm eggs and greenhouse spinach (which went into my Egg Lemon Soup with Spinach), sauerkraut, cabbage, craft beer, soaps and more. Then there was the homemade miso which went into this!
The inspiration for Miso Winter Vegetable Soup came from the blog Happy Hearted Kitchen. One thing I liked is that it uses water instead of broth—I do seem to have a perpetual broth shortage! I substituted turnips for the original cauliflower since their flavor is similar and, unlike cauliflower, turnips are happy to hole up in your basement fridge through winter. Then I doubled the mushrooms, since they were so delicious roasted in sesame oil and tamari. The only thing I needed to buy was mushrooms—not bad for early spring in Wisconsin!
- • 3 medium turnips, peeled and cut into 1 inch cubes (or a half head of cauliflower)
- • 3 medium parsnips, peeled and cut into 1 inch cubes
- • 1 tablespoon extra virgin olive oil
- • 1 bulb garlic
- • 1/4 teaspoon sea salt
- • 2 cups sliced baby bella mushrooms (or variety of your choice)
- • 1 yellow onion, thinly sliced
- • 1 ½ tablespoon tamari or soy sauce
- • 1 tablespoon sesame oil
- • 2 tablespoons miso
- • 4 cups water
- • 1 tablespoon apple cider vinegar
- • 1/2 teaspoon toasted sesame oil for garnish
- Preheat oven to 400 F / 200 C
- Roast the vegetables. Place cauliflower and parsnips in a large bowl and toss with 1 tablespoon olive oil and sea salt. Spread on a baking sheet. Using a sharp knife, cut off top (stem end) of the bulb just enough to expose the individual cloves. Wrap in aluminum and place on baking sheet with cauliflower and parsnips. Roast in the oven until veggies are soft and starting to caramelize, about 35-40 minutes. (Pierce with a knife to test.)
- While vegetables are cooking, prepare the mushrooms & onions. Drizzle the sliced mushrooms and onions with tamari & sesame oil, mixing gently to coat. Spread onto a second baking sheet and roast in the oven until golden and starting to crisp, about 15 minutes. Remove from oven and keep warm (or reheat later) while soup finishes.
- Place half of the roasted vegetables into the blender and cover with 2 cups of water and a tablespoon of miso. Unwrap the garlic from the tin foil and squeeze out the roasted cloves from their skins into the blender. Blend until smooth and pour into saucepan. Blend the remaining vegetables with final tablespoon of miso and another 2 cups of water, then add this to the saucepan. Stir in the apple cider vinegar. Heat the soup, taste and add tamari if needed.
- Spoon into serving bowls, then top with warm roasted mushroom & onion mixture and dot with additional sesame oil.