Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • 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.