For those of you looking for a warming winter recipe that won’t weigh you down, this is the recipe for you! This simple soup is filling and flavourful and should leave you feeling nourished and satisfied. The parsnips and butterbeans make the recipe thick and creamy without any dairy or flour and the miso is great for your digestion. The honey, mustard and onion make sure it doesn’t get too bland and like all soups, it is water-rich which helps keep your body functioning at its best.
- 5 medium parsnips/about 600g, scrubbed and chopped into chunks
- 1 tin of butterbeans/240g drained weight, drained and rinsed
- 1 onion, diced
- 1 Tablespoon of oil (I use olive or coconut)
- 1 litre of veg stock (or hot water)
- 1 heaped Tbsp each of white miso, wholegrain mustard and honey (substitute maple if vegan)
- salt and pepper to taste
- Heat the oil and saute the onion in a large pan on a medium-low heat until translucent (about 5 minutes).
- Add the parsnip and coat with the oil and onion.
- Pour in the stock and bring to the boil.
- Cover and simmer for 10 minutes.
- Add the butterbeans and continue cooking for another 5 minutes, until the parsnips are nice and soft.
- Take off the heat and pour the mixture into a blender (or use a stick blender) and blend until smooth.
- Pour back in the pan and add the miso, honey, mustard and salt and pepper. Stir to combine.
- Add just boiled water to the soup if you wish to thin it out (I like mine super thick!).
- Heat gently and serve.