A yummy, sweet and creamy soup.  A treat in winter.  This recipe makes a divine nectar, ideal for the festive season.

Serves 6-8

1 onion diced

1 leek diced

6-8 parsnips diced

1 sweet potato

3 cups rice milk

3 cups water

4 tbsp mirin

1-2 tbsp Sweet white miso

Watercress to garnish

Place the onions, leeks and then parsnips in a soup pot.  Add the rice milk, water and mirin.  Cover and bring to a boil and then simmer until the parsnips are soft (about 30 minutes).  Remove a small amount of broth and dissolve the miso and return to the pan.   Blend using a hand held blender until smooth and creamy.

Serve garnished with bitter watercress for a contrasting flavour to enhance your soup.