Pea and Parsnip Soup with Mint

Serves 4  ( 6 cups)

This sweet and brightly-coloured soup could be seasoned simply with sea salt, however white miso adds depth to the flavour while providing a host of nutritional benefits.

2 Tbs olive oil
1 onion, chopped
500g parsnip, chopped
1½ tsp dried mint or  several fresh mint leaves, chopped
4 cups water
500 g frozen peas
2 Tbs white miso (or season with sea salt to taste)

Place a large saucepan on medium heat, and sauté onion in olive oil until starting to soften.  Add chopped parsnip, turn heat down, sauté on a low heat for 10 - 15 minutes.  
Add water and mint, bring to a boil and simmer for about 15 minutes until the parsnip is soft.  Add the frozen peas, bring to a boil and simmer for 5 minutes.
Remove from heat and puree the soup with a stick blender, or in a food processor.    
Add miso.  Check seasoning and adjust with miso or sea salt.  
Serve garnished with a swirl of yoghurt and a sprinkle of sliced mint.

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