Makes 4 to 6 servings or about 5¼ cups
1 tablespoon EVOO
1 onion, sliced
1/4 teaspoon unrefined sea salt
1 pound parsnips (1 to 6 depending on size), about 4 cups, peeled where needed, sliced
3-inch piece kombu sea vegetable
3 cups water or vegetable broth
1/2 cup soymilk
3 tablespoons white miso
2 tablespoons fresh dill, minced
1/2 teaspoon dry thyme or 1½ teaspoons fresh, minced
1/8 teaspoon white pepper
Your choice of Horseradish Cream 1 (more work) or 2 (little effort required) for garnish
4 to 6 dill sprigs for garnish
Horseradish Cream I:
Makes 8 servings or 1¼ cups
There are two types of prepared (as opposed to freshly grated) horseradish, plain and cream style. I prefer the plain version because cream-style may contain eggs, milk, buttermilk, sugar, corn syrup, MSG and preservatives. Fred’s Horseradish contains fresh horseradish, vinegar, salt and natural flavoring. Bubbies brand contains the same ingredients, but without the natural flavoring, and with a little sugar.
1/2 pound tofu, fresh, soft, medium or firm, but not extra firm
1½ tablespoons EVOO (optional)
1/4 teaspoon each unrefined sea salt and natural soy sauce or tamari (Ohsawa Organic brand)
2 tablespoons prepared horseradish
Water to texture, 1 to 3 tablespoons, start with less
Horseradish Cream 2:
Makes ½ cup
6 tablespoons dairy-free yogurt such as coconut yogurt
4 teaspoons horseradish
2 tablespoons water
1. To make soup, in a 3-quart saucepan, heat oil and add onion and salt to sauté briefly. Cover to make onions sweat and soften faster, about 5 minutes.
2. Add parsnips, kombu and water and bring to boil. Slow-boil until vegetables are tender, about 10 minutes. Remove kombu.
3. Purée solids (onion and parsnips) with soymilk, miso, dill, thyme and pepper. Add cooking broth last to puree until smooth. Return soup to pot to heat through.
4. To prepare Horseradish Cream 1, purée ingredients until creamy smooth, adding water gradually if needed. To prepare Horseradish Cream 2, whisk ingredients together. Garnish soup to serve with “cream” and sprigs of fresh dill.
Variations on Horseradish Cream: Substitute 4 teaspoons paprika for horseradish. Other variations include wasabi, chili or curry powder to taste.
Note: For large amounts, cook parsnips with water to cover. You’ll need less water this way. Adjust seasonings accordingly.
For 6 servings, per serving:
Calories: 108 Protein: 3gm Saturated Fat: 0.29gm Fiber: 4gm Carbohydrates: 22gm Fat: 2gm Cholesterol: 0 Sodium: 272mg
Calories from Protein: 10% Calories from Fats: 18% Calories from Carbohydrates: 74%