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  • Prep-time: / Ready In:
  • Makes 8 cups

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.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Top each serving with scallions and pepper. Serve with lemon wedges for squeezing.

Comments (7)

(4 from 2 votes)
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Ann5 days ago
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I made this soup and it made a lot seemed way to thick so I added chicken vegan broth. It is also very bland needs seasonings added. The recipe said minced cauliflower which I thought was basically riced cauliflower. I now see in the picture flowered cauliflower. That seems a bit misleading.. What spices do you recommend?

Inaz11 months ago
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I made this for the first time using white tepary beans (from Ramona Farms) sometime in November. I didn’t have a parsnip so I used a few small carrots. It was absolutely delicious and the carrots turned the soup such a pretty pastel orange color…. perfect for autumn! I had to giggle at it bc it was so pretty. I have made it since and will continue to make it and still use the carrots. One other thing, as a previous poster suggested, I wouldn’t boil the miso. This soup is delicious and filling and worth making again.

Carol O1 year ago
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This recipe includes all of my favorite things…. except for any spices! It’s a little bland. Any recommendations for making it a little more flavorful?

C1 year ago
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Haven’t made it yet, but will. With one change – I will not boil miso. Instead, after the end of step 2, will dissolve miso in some of the hot soup, blemd in, and serve.

Susan1 year ago
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I don’t eat any soy products; what can I substitute for miso paste?

Dawn1 year ago
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There is a chickpea miso out there.

VeggieTater1 year ago
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There is a version of miso made with chickpeas. BTW, unless you have a soy allergy and despite the negative press, there are plenty of protective reasons to consume them… https://nutritionfacts.org/topics/soy/

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about the author

Carla Christian, RD, LD

Carla Christian received her associate’s degree in culinary arts from the Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from the University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Find her on LinkedIn. Photo by Jason Donnelly.

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