Pea and Parsnip Soup with Mint
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.