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Carrot Parsnip Quinoa Soup with Miso and Herbs Recipe

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4 from 80 reviews

This comforting Carrot Parsnip Soup is a flavorful and nourishing blend of sautéed onions, garlic, carrots, parsnips, quinoa, and aromatic herbs and spices. Simmered to tender perfection and pureed to a creamy texture, it is enhanced with a touch of miso paste for depth of flavor and garnished with fresh scallions and optional gruyere cheese. Perfect as a hearty starter or light meal, this soup is both wholesome and delicious.

Ingredients

Soup Base

  • 1 Tablespoon olive oil
  • 1 onion, chopped
  • 1 shallot, chopped finely
  • 1 teaspoon minced garlic

Vegetables and Grains

  • 1 lb carrots, peeled and chopped
  • ½ lb parsnips, peeled and chopped
  • ⅓ cup uncooked quinoa, rinsed and drained

Liquids

  • 5 cups vegetable broth or water

Herbs and Spices

  • 1 teaspoon fresh thyme
  • 3 fresh sage leaves, finely chopped
  • 1 teaspoon cumin
  • ¼ teaspoon turmeric
  • Sprinkle of cayenne pepper
  • Ground black pepper, to taste
  • Sea salt, to taste

Additional Flavorings and Garnishes

  • 1 Tablespoon miso paste, dissolved in 1 Tablespoon warm water
  • Scallions, as garnish
  • 1 ounce gruyere cheese, optional, shredded

Instructions

  1. Saute the Aromatics: In a large stock pot, heat the olive oil over medium heat. Add the chopped onion, finely chopped shallot, and minced garlic. Sauté for about 5 to 7 minutes until the onions become translucent and fragrant.
  2. Add Herbs and Spices: Once the onions are translucent, stir in the fresh thyme, chopped sage, cumin, turmeric, cayenne pepper, and ground black pepper. Cook briefly to release their aromas, about 1 minute.
  3. Combine Main Ingredients: Add the peeled and chopped carrots, parsnips, and rinsed quinoa to the pot. Pour in the vegetable broth or water and bring the mixture to a boil.
  4. Simmer the Soup: Reduce the heat to low and let the soup simmer uncovered for 20 to 40 minutes, or until the vegetables and quinoa are very tender.
  5. Blend to Smoothness: Remove the pot from heat and allow the soup to cool slightly for 3 to 5 minutes. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, blend the soup in batches using a regular blender, then return to the pot.
  6. Add Miso Paste: Dissolve the miso paste in 1 tablespoon of warm water, then stir it into the blended soup to infuse a savory depth of flavor without boiling.
  7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh scallions and shredded gruyere cheese if desired. Serve immediately and enjoy the warm, comforting flavors.

Notes

  • Quinoa adds protein and texture, making the soup more filling and nutritious.
  • Miso paste should be dissolved and added off the heat to preserve its beneficial probiotics.
  • Gruyere cheese is optional and can be omitted for a vegan or dairy-free version.
  • You can substitute vegetable broth with water, but broth adds richer flavor.
  • If you don’t have fresh herbs, dried thyme and sage can be used at a reduced quantity (about one-third).
  • This soup freezes well; store cooled soup in airtight containers for up to 3 months.
  • Adjust spice levels by varying the amount of cayenne pepper according to your taste.

Find it online: https://justsosavory.com/carrot-parsnip-quinoa-soup-with-miso-and-herbs-recipe/