Parsnip miso soup with sticky parsnip peel

Name: Parsnip miso soup with sticky parsnip peel
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 50 g salted butter; 1 large onion, finely chopped; 3 clove/s garlic, crushed; 50 g ginger, peeled and finely grated; 25 g pack coriander, stalks finely chopped, leaves picked; 2 tsp coarsely ground coriander seeds; 500 g parsnips, peeled and roughly chopped (peel reserved); 200 g potatoes, peeled and roughly chopped (peel reserved); 1.2 L chicken or vegetable stock; 2 tbsp white miso; 1 tsp sea salt flakes, plus more to taste; squeeze lemon juice; 3 tbsp vegetable or sunflower oil; 1 tbsp light soy sauce; 1 tbsp Greek yogurt per person

Soup is perfect recipe when faced with a pile of parsnips. It does need a little attention to ensure it really shines. The ginger and miso start that process but the fried peel… phwoar. Like bacon but better.

5 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

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Ingredients

50g salted butter
1 large onion, finely chopped
3 clove/s garlic, crushed
50g ginger, peeled and finely grated
½ x 25g pack coriander, stalks finely chopped, leaves picked
2 tsp coarsely ground coriander seeds
500g parsnips, peeled and roughly chopped (peel reserved)
200g potatoes, peeled and roughly chopped (peel reserved)
1.2 L chicken or vegetable stock
2 tbsp white miso
1 tsp sea salt flakes, plus more to taste
squeeze lemon juice
3 tbsp vegetable or sunflower oil
1 tbsp light soy sauce
1 tbsp Greek yogurt per person

Method

Melt ½ the butter in a large saucepan set over a medium-high heat. Add the onion and a pinch of salt. Soften for 6 minutes, stirring occasionally, then add the garlic, ⅔ of the ginger, the chopped coriander stalks and ½ the ground coriander seeds. Cook for 2 minutes more, stirring regularly (add a splash of water if catching). Add the remaining butter, then the parsnips and potatoes. Sauté for 5 minutes, allowing a little bronzing, then add the stock. Bring to the boil, then reduce to a simmer and cook for 20-25 minutes, until the vegetables are soft. Use a stick blender to purée until smooth and silky (or decant into a blender). Add the miso and blend once more, then stir through the salt and a hint of lemon juice.
While the soup is cooking, heat the oil in a large frying pan. Add the reserved parsnip and potato peel, and shallow-fry until it begins to colour and crisp, stirring regularly (around 8 minutes). Mix the soy sauce with 1 tbsp water. Carefully drain the oil from the pan, return to the heat, add the remaining ginger, fry for 1 minute more, then turn the heat off, add the soy sauce mixture and toss the peel through it. Divide the soup between bowls, then top with a spoonful of yogurt and the crispy peel. Scatter over the coriander leaves and reserved ground coriander seeds before serving.