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–+ servings
Servings 4
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Ingredients

  • 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. ORGANIC MISO WHITE
  • To taste Parsley (chopped)

Instructions

  • 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 miso.
  • Simmer gently for another 5 minutes.
  • Garnish with chopped parsley.