2½ cups water
2 cups leek, sliced
2 cups parsnip, chopped roughly into cubes
¼ cup fennel, roughly chopped
1 large clove of garlic
1 teaspoon Braggs Aminos
½ teaspoon white miso paste
1 tablespoon oil
1 teaspoon chives
½ teaspoon sea salt
Pinch black pepper
¼ teaspoon extra virgin olive oil
Heat a saucepan and add oil. Add 1 tablespoon leek and sauté until just beginning to soften. Set aside. Add the rest of the leek, garlic and fennel and sauté for 1 minute. Add parsnip and mix through. Add water, miso, Braggs and sea salt. Simmer until parsnip is just beginning to soften. Transfer soup into a high-speed blender and blend until smooth and creamy. Pour into soup bowls and garnish with a drizzle of extra virgin olive oil, black pepper, leek slices and chives.
About the Author
Rowena Jayne Health & Wellness
Rowena Jayne is a Bachelor degree Naturopath, Nutritionist & Neuro Emotional Technique Practitioner.
She specialises in Anxiety, Stress and PTSD, with a gut- brain health focus. She has been in practice for 10 years and was an educator at Nature Care College on the Gut Brain Connection & Plant food Nutrition.
Rowena is the author of the International best selling book – The Joy of Real Food (Published 2015) where she shared her journey of recovery from an eating disorder, anxiety and rheumatoid arthritis. Her book was featured on Hay House Radio & received a 5 star Kurkis Indie Review. Rowena recently received a highly commended Finalist award at the 2021 Natural Therapist Awards.
She has a passion for helping women become Bold, Brave & Beautiful ® and uses an integrative approach with 1:1 consultations, group workshops and retreats.
Rowena strongly believes in the power of natural therapies and interventions to enable her clients to reach their highest potential in life.