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- Makes 8 cups
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Talk about creamy without the cream! This ivory-hued soup pairs a blended base of potatoes, parsnips, and onions with tender cauliflower and cannellini beans for a dish that is velvety smooth but still has plenty of body. White miso paste, which you can find in most well-stocked grocery stores, has a milder, more delicate flavor than yellow or red miso pastes. If the soup seems too thick, thin it with a little water. Serve with a big tossed salad and a thick slice of whole-grain toast.
- 2 large russet potatoes, peeled and cubed (4 cups)
- 1 white onion, chopped (1 cup)
- ½ cup chopped parsnip
- 4 teaspoons white miso paste
- 4 cloves garlic, minced
- 4 cups cauliflower florets
- 1 (15-ounce) can reduced-sodium cannellini or great northern beans, drained and rinsed
- Thinly sliced scallions
- Freshly ground black pepper
- Lemon wedges
- Combine the potatoes, onion, parsnip, miso, garlic, and 4 cups water in a 5- to 6-quart Dutch oven. Bring to a boil over high heat; reduce heat to medium-low. Cover and simmer for 25 minutes or until the vegetables are tender; cool slightly.
- Working in batches, transfer the mixture to a blender. Cover and blend until smooth. Return the puréed mixture to the Dutch oven. Stir in the cauliflower and beans. Return to a boil over high heat; reduce heat to medium-low. Cover and simmer for 12 minutes or until cauliflower is tender.
- Top each serving with scallions and pepper. Serve with lemon wedges for squeezing.