Extra virgin olive oil
1/2 yellow onion, diced
1 leek, rinsed free of dirt/sand and diced
2 garlic cloves, chopped
1 large parsnip, unpeeled and diced
2 large russet potatoes, unpeeled and diced
3 1/2 cups filtered water
1 1/2 cups milk *
1 1/2 cup miso broth
1 tsp fresh ground pepper
Parsley for garnish
1. Lightly coat the bottom of a large soup pot with olive oil. Sauté onions, leeks, and garlic for 3 minutes on medium heat. Add parsnips and a few pinches of salt. Sauté for 1 minute. Add potatoes and another pinch of salt and sauté for 2 minutes.
2. Add water, milk, and miso broth. Reduce heat to low, and cook for about 35 minutes until the potatoes are soft. Add ground pepper.
3. Transfer to a blender or food processor and blend until creamy and smooth. Return soup to soup pot and keep warm on low heat until ready to serve. Garnish with parsley.
*To make this a vegan dish, use almond milk instead of regular milk