Winter Vegetable and Miso Soup

When I think autumn I think crisp, fallen leaves, toasty jumpers, and big bowls of soup. I recently got these darling enamel mugs and have been chomping at the bit to try them out. This afternoon I made some rainy day winter vegetable soup that's just perfect for this weather. 

Ingredients (Serves 4)

1/4 medium sized pumpkin

3 Parsnips

2 Large Carrots

3 Maori Potatoes

1 Can Barlotti Beans (low sodium, organic)

1 Sprig Rosemary (leaves only)

2 Teaspoon Marjoram (dried)

Diced Parsley

2 Teaspoons of Miso

Salt 

Pepper

Baby Kale

Sunflower Seeds 

Instructions

Slice the vegetables into small cubes and place in a baking tin, lined with baking paper. Bake at 180 degrees celsius for 45 minutes. Place in a pot with 2 cups of water, beans, herbs and miso and simmer for 30-60 minutes. Season and use a stick blender, mixing in hot water or stock to process till smooth. Garnish with kale and sunflower seeds. Enjoy.