Root Vegetable Miso Cream Soup

Root Vegetable Miso Cream Soup

Hearty, warming and full of flavor, this creamy soup is enriched with a hint of miso.
Servings 4


  • 2 carrots
  • 1/3 lb./150g rutabaga or swede
  • 1/3 lb./150g butternut or acorn squash
  • 1 medium-size turnip
  • 1 onion
  • 2 stalks celery
  • 2 tbsp. olive oil
  • 3 cups/900 ml water
  • 2 bay leaves
  • 2/3 cup/150 ml heavy cream
  • 3 tbsp. Enjuku Koji Miso
  • To taste Parsley (chopped)


  1. Cut the carrots, rutabaga, squash and turnip into ½-in. cubes. Dice the onion and celery.

  2. Heat the olive oil in a large saucepan, add the onion and sauté for 5 minutes over medium heat.

  3. Add the celery, carrot, rutabaga, squash and turnip to the sauté pan; sauté 2 to 3 minutes.

  4. Add the water and bay leaves, bring to a boil, and then reduce to a low, simmering heat. Cover and simmer for 15 minutes or until vegetables are tender.

  5. Stir in the cream and Enjuku Koji Miso.

  6. Simmer gently for another 5 minutes.

  7. Garnish with chopped parsley.