Parsnip and Brown Rice Soup

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Parsnip and Brown Rice Soup

 

Recipe By :Jane Sen

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 medium parsnips -- scrubbed and chopped small

1 medium onion -- chopped

2 tablespoons olive oil

1 teaspoon cumin seed

4 cups water

1/2 cup tamari soy sauce

2 bay leaves

2 cups cooked brown rice

2 tablespoons miso

 

Serves 4 to 6. Place all the ingredients, except rice and miso, in a heavy

based pan, bring to a boil, then reduce the heat and simmer for about 35

minutes, until the parsnips are very tender. Stir rice and miso into soup. The

soup is ready to serve at this point, but it is even more delicious if you

blend half or two-thirds of the soup and return it to the pan, reheat it and

serve with a little grated red apple sprinkled on top.

 

Source:

" Healing Foods Cookbook "

Copyright:

" 1996 "

 

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Per Serving (excluding unknown items): 348 Calories; 9g Fat (22.0% calories from

fat); 10g Protein; 61g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 2351mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0