This soup is filling AND the recipe makes a very large serving—perhaps it’s two? I don’t know. I couldn’t stop eating it until it was gone.
1 ½ TBLSP olive oil
¼ medium onion, diced
1-2 cloves garlic, diced finely
¼-inch piece of ginger, peeled and diced finely
½ large parsnip, unpeeled, chopped.
1 carrot, unpeeled, chopped
1 cup of peeled and seeded orange-fleshed squash, chopped
¼ cup uncooked lentils (brown, green or red, your choice) (or pre-cooked; see step 2)
2 cups water or veggie stock
½ cup almond or coconut milk
3 ounces (about 1/3 cup) of firm tofu, cubed
2 TBLSP miso paste (white, yellow or brown, your choice)
Cilantro, chopped, to taste
Salt, to taste, if necessary
- Heat the oil in a sauce pot over medium heat, and add in the onion, garlic, and ginger. Sauté until the onions begin to soften, about 4 minutes.
- Add the parsnip, carrot, squash, lentils, water/stock and milk, and bring to a boil. Lower the heat, cover, and let it simmer until the lentils are cooked through, about 40 minutes. (You could also use pre-cooked lentils, and just add them after the veggies are softened, about 20 minutes.)
- Use an immersion blender or regular blender to grind up about half of the soup. You still want some nice lumps, so if using an immersion blender, exercise some self-restraint.
- Add the tofu, miso, and cilantro, and return to a serving temperature. Add salt, if necessary.