Pureed Sweet Vegetable Soup

A delicious sweet soup made with 4 different vegetables to warm and nourish you in the winter months.

Ingredients

• 1 onion
• 1 parsnip
• 65g squash
• 85g cabbage
• 1 sachet of Clearspring Miso Bouillon
• 1L spring water
• A pinch of Clearspring Traditional Sea Salt
• 1 tbsp Clearspring Extra Virgin Olive Oil
• A dash of Clearspring Shoyu Soya Sauce
• A sprig of fresh parsley

Method

1. Mix the miso bouillon with the water.
2. Cut the vegetables into large pieces.
3. Place the onion, squash, parsnip and cabbage in a pan and cover with the stock. Add a pinch of sea salt.
4. Cover with a lid and bring to a boil over a medium flame. Simmer for about 15-20 minutes.
5. Puree with a hand blender then return to a simmer. Add olive oil and stir in parsley.
6. Finish off with a swirl of soya sauce.

Chef

Marlene Watson-Tara

For over 30 years Marlene has been actively teaching all aspects of health and wellness. Her dietary advice draws from the fields of macrobiotic nutrition, her studies in Traditional Chinese medicine and common sense. Her favourite saying is 'If you don't look after your body, then where are you going to live'.

Her new book "Go Vegan" is now available.

Website: www.macrovegan.org