Waitrose and Partners

Parsnip miso soup with sticky parsnip peel

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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  • 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


  1. 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.

  2. 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.

Cook’s tip


Want it vegan? Use oil instead of butter, vegetable stock instead of chicken and top with coconut yogurt alternative or oat crème fraîche.


Typical values per serving when made using specific products in recipe


1,889kJ/ 453kcals



Saturated Fat












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