Parsnip Soup by Shirley Cauchi

-Makes four to six servings - 

Ingredients:

•    ½ kg parsnips – sliced into ¼” discs
•    1 medium onion – chopped
•    2 celery stalks – sliced thinly
•    ½ Tsp. Rosemary
•    4 cups of water
•    2 shiitake mushrooms
•    1 6” strip wakame
•    3 tbsp gomashio
•    Pinch of sea salt
•    3 tbsp sweet white miso

•    Heat heavy pan, add oil, onion and celery and saute until soft

•    Add parsnips, water and a pinch of salt

•    Cook until very tender.

•    Blend with an immersion blender until creamy.

•    Add sweet white miso and rosemary.

•    Cook for a further 5 minutes on very low heat

•    Serve garnished with fresh chopped parsley.