2 tbsp Olive Oil
1 Medium Onion - diced
2 Medium Parsnips - diced
2 Carrots - diced
1/2" piece of Ginger Root - grated
4 cups Vegetable Stock
2 tbsp. miso
Add olive oil to a pot over medium heat. Add onions and sautee until translucent, about 10 minutes.
Add carrots and parsnips and sautee for 3 minutes. Season with sea salt and fresh ground pepper.
Add vegetable stock, and bring to a boil.
Add ginger.
Lower heat and simmer for 30 minutes.
Add 2 tbsp. miso.
Blend with a hand mixer or in a blender.
Garnish with crispy arame or nori slices.
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