Root Vegetable Miso Cream Soup
- 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)
Cut the carrots, rutabaga, squash and turnip into ½-in. cubes. Dice the onion and celery.
Heat the olive oil in a large saucepan, add the onion and sauté for 5 minutes over medium heat.
Add the celery, carrot, rutabaga, squash and turnip to the sauté pan; sauté 2 to 3 minutes.
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.
Stir in the cream and Enjuku Koji Miso.
Simmer gently for another 5 minutes.
Garnish with chopped parsley.