Spring Miso Soup

After spending a weekend burning both ends of the candle, I'm feeling a little burnt out.  It was all totally worth it.  I started my final semester of grad school, visited some dear friends in their new home to celebrate many wonderful life events for them, and tore it up on the dance floor with my best friend.  All day today I was contemplating dinner.  I couldn't wait to get home and be with Jon and relax and eat!

Because I feel like I've been all over the place for days upon days, I needed something grounding and comforting.  A soup!

Ingredients:
2 Tbs coconut oil
1 beet
3 fingerling potatoes
1 parsnip
2 shallots
3 cloves of garlic, minced
1/3 bunch of asparagus
1 cup of green beans
2 cups low-sodium chicken stock
2 cups hot water
2 Tbs white miso paste
Pepper to taste
1 Tbs grated Parmesan

Put coconut oil in a  dutch oven.  Add beet and saute until desired tenderness.  Then add the potatoes, parsnip, shallots, and garlic and saute for an additional 5 minutes.  If pot begins to stick, add 1/3 cup of water and scrape the bottom.  Add asparagus and green beans and saute 3 minutes.  Add 2 cups of chicken stock.  In a separate cup, combine hot water and miso paste.  Stir to mix.  When mixed thoroughly, add to soup.  Cook for 10 minutes until hot.  Serve with Parmesan on top.