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Parsnip & miso soup with sesame croutons

Two bowls of parsnip & miso soup with sesame croutons

Parsnip & miso soup with sesame croutons

Name: Parsnip & miso soup with sesame croutons
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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

Ailsa Burt

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.7 out of 5.7 ratingsRate

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Pair sweet parsnips with savoury miso to make this winter warmer, then top with the crispy croutons and natural yogurt and serve with some crusty bread

Freezable

High-fibre

Low calorie

Vegetarian

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Alternatives

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Flatbread

A star rating of 4.7 out of 5.86 ratings

Crusty bread

A star rating of 5 out of 5.28 ratings

Homemade rye bread

A star rating of 4.4 out of 5.29 ratings

Ingredients

Nutrition

Units:

MetricUS

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

For the croutons

200g sourdough

torn into bite-sized pieces
1 tbsp sesame seeds
1½ tbsp olive oil

To serve

100ml natural yogurt
small handful of coriander leaves

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Nutrition: Per serving

kcal436
fat16g
saturates4g
carbs55g
sugars14g
fibre11g
protein12g
salt2.6g

Method

step 1

Heat the olive oil and butter in a large saucepan over a medium-high heat. Once melted, stir in the shallots and cook for 4-5 mins until softened. Mix in the garlic, ginger and chilli flakes and cook for 2 mins until fragrant. Stir in the parsnips, potatoes, miso and stock, and bring to a boil. Reduce to a simmer and let it gently blip away for 15-20 mins until the vegetables are tender.
step 2

Blitz until smooth using a hand blender and season. Will keep chilled for up to four days or frozen for three months. Keep warm on a low heat while you make the croutons.
step 3

Heat the oven to 200C/180C fan/gas 6. Tip the sourdough, sesame seeds and oil onto a baking tray with some seasoning and toss together using your hands until well coated. Toast for 12-15 mins until crisp and golden brown. Ladle the soup into bowls and dollop over the yogurt. Scatter over the coriander leaves and croutons to serve.

Recipe tip

Blitz and freeze
Once blended, freeze the soup, then defrost for a few hours before reheating.

Recipe from Good Food magazine, Christmas 2025

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A star rating of 4.7 out of 5.7 ratings

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