Creamy Parsnip Soup

This mellow soup is soothing all year round. The kombu is optional but brings out the sweetness of the parsnips and adds minerals. Don't worry about how neatly the vegetables are chopped as they will be puréed. Only peel the vegetables if the skins look thick or tough, or if they are not organic.

1  small onion, chopped
1 clove garlic, diced
1 stalk celery, cut into chunks
4  parsnips, cut into chunks
4  carrots, cut into chunks
1  bay leaf
1/2 strip kombu (optional)
1/2 teaspoon sea salt
1 tablespoon fresh thyme or 1 teaspoon dried {thyme}
 pinch ground {nutmeg}
4 cups water or 4 cups vegetable stock
1 tablespoon miso
1/4 cup minced fresh parsley or watercress
Place onion, garlic, celery, parsnips, carrots, bay leaf, kombu, sea salt, thyme, nutmeg, and water or stock in large pot. Cover and bring to a boil. Reduce heat and simmer 20 to 30 minutes, or until vegetables are tender. Remove bay leaf. Puree soup with miso in blender or food processor. (You may have to do this in two batches.) Pour into serving dish or return to pot. Sprinkle parsley or watercress over soup.

Ease of Preparation: Easy

Preparation Time: 15-20

Cook Time: 20-30 min

Servings: 6 to 8

Recipe By: Cathe Olson

From:  The Vegetarian Mother's Cookbook
Used with permission of Goco Publishing