Try this mushroom parsnip soup for a creamy, vegan bowl packed with savory flavor. Mushrooms, miso, and herbs create depth, while parsnips add natural sweetness and body.
Ingredients
Ingredients:
- 3 Tbsp vegan butter
- 4 Tbsp flour
- 1.5 liters veggie stock
- 2 Tbsp olive oil
- 1 yellow onion
- 3 cloves garlic
- 2 parsnips rondelles
- 1 lb baby bella mushrooms quartered
- 1 cup stock
- 2 thyme/ 2 rosemary sprigs
- 1 tbsp white miso
- 3 tbsp soy sauce
- Juice from half a lemon
Topping Ingredients:
- 3 Tbsp vegan butter
- 8 oz oyster mushrooms
- 1 Tbsp soy sauce
- More thyme/rosemary
Instructions
- Make velouté by first whisking together melted vegan butter and flour in a medium sized pot. Ladle in warm stock and continue to whisk until the mixture is smooth and creamy. Set aside.
- In a large pot, heat olive oil on medium heat and sweat the onions and garlic. Add a pinch of salt. Once fragrant, add the parsnips and mushrooms. Cover and cook on low for 10 minutes.
- Add veggie stock, thyme, and rosemary. Cover and cook on low until the parsnips are soft.
- Add the velouté mixture, miso, soy sauce, and lemon juice. Stir to combine, then pour into a blender and blend until smooth.
- To make the optional topping for the soup, melt vegan butter on a cast iron pan. Place mixed mushrooms (oysters are good) on the pan and pour soy sauce on top. Add additional thyme and rosemary sprigs to the pan. Flip after 2 minutes and place on top of soup before serving. Enjoy!