Description
A comforting and flavorful parsnip and miso soup topped with crunchy sesame sourdough croutons, garnished with fresh coriander and creamy natural yogurt. This soup combines the sweetness of parsnips and potatoes with the umami depth of miso, and is perfect for a warming meal.
Ingredients
Scale
Soup 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
Croutons
- 200g sourdough, torn into bite-sized pieces
- 1 tbsp sesame seeds
- 1½ tbsp olive oil
- Salt and pepper, to taste
To Serve
- 100ml natural yogurt
- Small handful of coriander leaves
Instructions
- Prepare the base: Heat 1 tablespoon olive oil and 20g butter in a large saucepan over medium-high heat until melted. Add the finely sliced shallots and cook for 4-5 minutes until softened and translucent, stirring occasionally to prevent burning.
- Add aromatics: Mix in the finely chopped garlic, grated ginger, and chilli flakes. Cook for 2 minutes, stirring frequently so the spices release their fragrance without browning.
- Add main vegetables and liquids: Stir in the roughly chopped parsnips, potatoes, white miso, and pour in the 1.2 litres of vegetable stock. Bring the mixture to a boil over high heat.
- Simmer: Reduce heat to a gentle simmer and let the soup cook uncovered for 15-20 minutes, until the parsnips and potatoes are tender when pierced with a fork.
- Blend soup: Use a hand blender to blitz the soup until completely smooth. Taste and season with salt and pepper as needed. Keep the soup warm on low heat while preparing croutons.
- Prepare croutons: Preheat the oven to 200°C (180°C fan)/gas mark 6. On a baking tray, toss the torn sourdough pieces with sesame seeds, 1½ tablespoons olive oil, salt, and pepper until well coated.
- Toast croutons: Spread the bread mixture evenly on the tray and bake for 12-15 minutes until crisp and golden brown, shaking the tray halfway through for even toasting.
- Serve: Ladle the hot soup into bowls, dollop a spoonful of natural yogurt on top, scatter fresh coriander leaves and sprinkle over the toasted sesame croutons. Serve immediately and enjoy.
Notes
- You can adjust the chilli flakes quantity to suit your heat preference.
- The soup can be chilled and stored in the refrigerator for up to four days or frozen for up to three months.
- Use a high-quality white miso for best flavor impact.
- For a vegan version, substitute butter with a vegan alternative and use dairy-free yogurt.
- If you don’t have a hand blender, a countertop blender can be used in batches, but be cautious with hot liquids.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion - Japanese influenced European
Keywords: parsnip soup, miso soup, sesame croutons, vegetarian soup, comforting soup, easy soup recipe, winter soup
