Leek, Potato and Parsnip Soup - Christina Cooks

Ingredients

• Extra virgin olive oil
• ½ yellow onion, diced
• 1 leek, split lengthwise, rinsed free of dirt, diced
• Sea salt
• 2 medium parsnips, diced
• 3 medium Yukon gold or russet potatoes, unpeeled, diced , do not peel
• 1 cup unsweetened almond milk
• 3 cups spring or filtered water
• 2 tablespoons sweet white miso
• 2–3 sprigs fresh flat-leaf parsley, coarsely chopped, for garnish