Spice pattern: basic, savory
The rolled oats and tahini together make this soup creamy and rich, and they complement the sweetness of the parsnips. The miso is salty, but if you use just the right amount it further enhances the sweetness of the other ingredients without making the soup taste salty. Start with the smaller amount of miso, and only add more if the soup tastes flat.

• 2 tbsp peanut oil
• ½ tsp chopped ginger
• 1 med onion, finely chopped
• ½ tsp marjoram
• ¼ tsp salt
• ½ tsp black pepper
• 4-5 parsnips, finely chopped
• 4 c water
• 1/3 c rolled oats
• 2 tbsp tahini (adjust to taste)
• 1-2 tbsp misoparsley garnish (optional)

Saute the ginger, onion and spices in the oil over a low flame until the onion turns transparent, about 5 minutes. Add the parsnips, stir and saute another 3 minutes. Add water and rolled oats, bring to a boil, reduce heat to low and simmer about 15 minutes - the parsnips should be very tender and the oats should be pretty much dissolved in the water. Add the tahini, stir and cook on very low flame another 3 minutes or so. Mash the miso with 5-6 tbsp of the broth to thin it out, and stir it into the soup. Taste and adjust miso if needed/ Simmer another 2-3 minutes, then serve. Variation: Small amounts of other savory spices (thyme, nutmeg, rosemary) could be used to good effect.

More Information- Vegetarian Thanksgiving