Miso Vegetable Soup

Preheat the oven to 350 °F. Wash and peal the potatoes. Dry the peals with a towel and add onto a baking tray lined with parchment paper. Add olive oil and spices and bake for 8-13 minutes until crispy.

• 1.1 lbs Potatoes, floury (w/o skin)
• 2 tsp Olive oil
• 1 ⁠½ tsp Garlic powder
• ¼ tsp Sweet paprika, ground

Cut the potatoes, carrots and celeriac into bite-size pieces. Cut the leek into rings and finely chop the onion.

• 2 Carrots (~ 6.7 oz)
• 2.5 oz Celeriac (w/o skin)
• ½ Leek (~ 3.2 oz)
• 2 Onions, yellow (~ 5.6 oz)

Heat the oil in a pot over medium heat. Add the onions and fry until translucent. Add the remaining vegetables and pour in the broth and water. Bring to a boil and stir in the miso paste.

• 2 tsp Olive oil
• 2 ⁠½ cups Vegetable broth
• 5 ⁠½ cups Water
• 1 Tbsp Miso paste

Cut the sausages into bite-size pieces and add into the pot alongside the pasta. Let cook for an additional 10 minutes. Add broth if needed.

• 10.6 oz Veggie Sausage
• 2.8 oz Risoni

Serve the soup and top with chopped parsley and potato skin crunch.

• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)

Enjoy your meal!