Parsnip miso soup with sticky parsnip peel

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.