This was my first time tasting parsnips. It was love at first bite! Why did I wait so long? If you’ve ever contemplating cooking up parsnips but weren’t quite sure how to fix them up – this is how: Caramelized in white wine and miso and just a pinch of sugar to bring out their sweetness. They are tender and buttery and will quickly become your new favorite fall vegetable. This soup is creamy and comforting with a super slow cooked taste that comes together in about 15 minutes.
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Step 1
Sauté onions and celery on medium / low heat in a dab of earth balance or olive oil – until onions are translucent and fragrant.
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Step 2
Add the remaining ingredients to the pot and enough liquid to generously cover the beans and barley. Bring to a boil, then simmer.
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Step 3
Cut the parsnips into large matchsticks. Add a little butter or earth balance, s&p and sauté until light brown.
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Step 4
Add the miso, wine and water to the pan. Half a teaspoon of sugar is optional and really tasty. Cover and steam until tender.
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Step 5
Blend soaked cashews in food processor with a pinch of salt. If consistency is too thick add a little more water.
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Step 6
Add the cashew cream to the soup and stir to combine. Taste for salt and pepper. Top with parsnips.
Ingredients for the Soup
1 can chickpeas
1 can white kidney beans
1 can great northern beans
1 small white onion
1.5 cups barley
3 cups vegetable stock
2 celery stalks
4 parsnips
5 garlic cloves
1 tablespoon white miso
1/4 cup raw cashews
1/2 cup white wine, divided
olive oil, earth balance or butter for sautéing
small twig of fresh rosemary and thyme
white pepper and salt to taste
Directions
In a bowl, soak cashews in enough water to cover them. Finely chop the onion and celery and sauté on medium/low until translucent in a dab of earth balance or bit of olive oil. Add some salt and white pepper. Add the beans, barley, garlic (minced) white wine, vegetable stock and fresh herbs. There should be enough liquid to generously cover the ingredients – if not – add water. Bring to a boil then let simmer for 10 minutes. While the soup is cooking cut the parsnips into thick matchsticks. Add them to a pan with a dab of earth balance, salt and pepper. Sauté until light brown, then add 1/4 cup of white wine, miso, and teaspoon of sugar. Cover with lid to steam until tender. Remove lid and let liquid evaporate and parsnips caramelize. Place cashews in food processor and blend until creamy. Add the cream to the soup. Serve soup with parsnips.