Dinner

Parsnip & Miso Soup with Sesame Croutons Recipe

ByJack Voss February 6, 2026February 6, 2026

Introduction

This parsnip and miso soup is a comforting and flavorful dish, perfect for chilly days. The combination of sweet parsnips, savory miso, and spicy chili flakes creates a beautifully balanced taste. Topped with crunchy sesame croutons and fresh coriander, this soup is both hearty and refreshing.

Two white bowls filled with smooth, creamy pale beige soup are shown on a white marbled surface. Each soup bowl has a swirl of white cream near the edge, topped with crunchy golden-brown croutons sprinkled with sesame seeds and small green cilantro leaves. One bowl has a bronze spoon resting inside it. Nearby, a dark bowl holds extra croutons. The setting includes rustic wooden decor and festive items like a copper ball and a wooden star. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
20g butter
3 large banana shallots, finely sliced
4 garlic cloves, finely chopped
25g ginger, finely grated
½-1 tsp chilli flakes, to taste
500g parsnips, unpeeled, trimmed and roughly chopped
250g Maris Piper potatoes, unpeeled, cut into small pieces
2 tbsp white miso
1.2 litres vegetable stock
200g sourdough, torn into bite-sized pieces
1 tbsp sesame seeds
1½ tbsp olive oil
100ml natural yogurt
small handful of coriander leaves

Instructions

Step 1: Heat the olive oil and butter in a large saucepan over medium-high heat. Once melted, add the shallots and cook for 4-5 minutes until softened.
Step 2: Stir in the garlic, ginger, and chilli flakes. Cook for 2 minutes until fragrant.
Step 3: Add the parsnips, potatoes, miso, and vegetable stock. Bring to a boil, then reduce to a simmer and cook gently for 15-20 minutes until the vegetables are tender.
Step 4: Use a hand blender to blitz the soup until smooth. Season to taste. Keep the soup warm on low heat while preparing the croutons.
Step 5: Preheat the oven to 200°C (180°C fan/gas mark 6). Toss the sourdough pieces, sesame seeds, olive oil, and seasoning together on a baking tray until well coated.
Step 6: Toast the bread in the oven for 12-15 minutes until golden and crisp.
Step 7: Ladle the soup into bowls, dollop with natural yogurt, then scatter over coriander leaves and sesame croutons before serving.

Tips & Variations

For a creamier soup, add a splash of coconut milk before blending.
If you prefer less heat, reduce the chilli flakes or leave them out entirely.
Swap coriander for fresh parsley or chives if you’re not a fan of its flavor.
Use gluten-free bread to make this recipe gluten-free.

Storage

Store the soup in an airtight container in the fridge for up to four days. It freezes well for up to three months—defrost overnight in the fridge and reheat gently on the stove. Keep the sourdough croutons separate and add fresh when serving to maintain their crunch.