Turnip Miso Soup
By Dishing Up the Dirt
This sweet and salty duo offers a flavor packed mid-week comfort fix.
Ingredients
Soup
- 2 tablespoons white miso paste
- 2 tablespoons unsalted butter, divided
- 1 small yellow onion, diced
- 2 teaspoons freshly grated ginger
- 4 small turnips, cut into 1/2 inch pieces, (about 1 1/4 pounds)
- 1 small russet potato, cut into 1/2 inch cubes, (about 3/4 pound)
- 1 teaspoon honey
- 1 tablespoon fresh lemon juice
Toppings
- 2 tablespoons Gomasio
- 1/4 cup minced parsley
Overview
Prep Time
15 minutes
Cook Time
30 minutes
Serves
4
Instructions
Step 1
In a small bowl stir together the miso paste with 1 tablespoon of the butter. Set aside.
Step 2
Heat the remaining 1 tablespoon of butter in a dutch oven or soup pot over medium-high heat. Add the onion and sauté, stirring often, until tender and fragrant, about 8 minutes.
Step 3
Stir in the ginger, turnips, potato and honey. Continue to cook for about 1 minute longer. Add 3 cups of water and bring to a boil. Reduce the heat to low and simmer until the turnips and potato are tender, about 8-10 minutes.
Step 4
Transfer the soup to a high speed blender and add the miso/butter mixture. Blend on high until smooth and creamy. Return the soup to the pot, drizzle with the lemon juice, taste test and adjust seasonings as needed. Add additional water if the soup seems to thick.
Step 5
Divide soup between bowls and top with Gomasio and minced parsley and serve.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary.
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
