Parsnip Miso Ginger Soup with Crispy Parsnip Potato Topper

by Feli Chic'Cuisine

This Parsnip Ginger Soup is absolutely delicious! The combination of flavors is so comforting, and it's the perfect thing to enjoy on a chilly day. — Parsnip Miso Ginger Soup @Feli Chic'Cuisine

This Parsnip Ginger Soup is earthy, healthy, rich, and has a sweet-tangy flavour. A delicious blend of sweet parsnips, potatoes, and spicy ginger creates a warming and fiery taste. The final flavor of the soup is completed by the Greek yogurt and crispy fried peeled parsnips-potatoes topping.

I made this soup for the first time, and it was a hit! The combination of parsnips, ginger, and miso is absolutely fantastic. It's like a hug in a bowl - warm, comforting, and full of rich flavors. I can tell it’s packed with good-for-you ingredients too, which makes it feel even more satisfying!

Soups made with winter roots like parsnips are not only delicious but also packed with nutrition. The earthy sweetness of the parsnips combined with the tanginess of ginger root gives this recipe a comforting, unmistakable flavor.

Ingredient Nutrients and Their Benefits

Parsnips, a delicious root vegetable with a sweet, nutty flavor, have been enjoyed for centuries. Once used as a sweetener before sugar, they are packed with fiber, vitamins, and minerals.

Not only do they bring unique taste to your dishes, but they’re also rich in antioxidants. Low in calories and high in fiber, parsnips are a great addition to any healthy weight loss diet.

Because parsnips are rich in potassium, they are recommended for daily consumption to support good heart function.

Ginger adds more than just a warming kick to soup - it’s also packed with health benefits. Known for its anti-inflammatory properties, ginger can help with digestion.

It’s also great for boosting the immune system, making it a perfect addition to soups, especially during cold and flu season. Plus, its natural warmth helps improve circulation, making it a comforting and healing ingredient for chilly days.

Miso Soup: A Comforting, Probiotic-Rich Delight

Miso soup is a traditional Japanese dish made by dissolving miso paste, which is fermented soybeans with salt and koji fungus, into a broth (typically dashi).

Miso not only adds depth and umami flavor but also offers numerous health benefits. It’s rich in protein, vitamins, and minerals, and the fermentation process makes it a great source of probiotics, which support gut health.

Additionally, miso contains antioxidants and can help boost the immune system, making it a nourishing and comforting choice.

Parsnip Miso Ginger Soup is a perfect blend of flavor and nourishment. The earthy sweetness of parsnips, the tangy warmth of ginger, and the umami richness of miso come together to create a heartwarming dish full of vitamins, antioxidants, and probiotics.

Not only does it satisfy your taste buds, but it also supports your immune system and digestion, making it an ideal soup to enjoy during the colder months for both comfort and health.

Feli Chic'Cuisine | This Parsnip Ginger Soup is absolutely delicious! The combination of flavors is so comforting, and it's the perfect thing to enjoy on a chilly day.

Parsnip Miso Ginger

Soup Recipe

This soup is absolutely delicious! The combination of flavors is so comforting, and it's the perfect thing to enjoy on a chilly day.

Prepare Time: 20 min Cook Time: 1 hour

Total Time: 1 h 20 min Serves: 4

Difficulty: Easy

Ingredients

50g butter (or, oil), divided

1 large onion, finely chopped

2 garlic cloves

50g ginger, peeled and finely grated

15g coriander (1/2 x 25 pack), stalks, finely chopped, leaves picked

2 tsp coriander seeds, coarsely ground

500g parsnip, peeled and roughly chopped

200 g potatoes, peeled and roughly chopped

1,2 litres chicken or vegetable stock

2 tbsp white miso

1 tsp sea salt, plus more to taste

squeese lemon juice

For crispy parsnip and potatoes

3 tbsp vegetable or sunflower oil

1/4 small parsnip, finely peeled

1/2 small potato, finely peeled

1 tbsp light soy sauce

1 tbsp water

To serve

Greek yogurt, coriander leaves, coriander seeds - coarsely ground

Method

Prepare the Soup

1. In a large saucepan, set over a medium-high heat, melt 1/2 butter (heat 1/2 oil). Add the onion and soften for 6 minutes.stirring occasionally.

2. Add the garlic, 2/3 of the ginger, the chopped coriander stalks and 1/2 the ground coriander seeds. Cook for 2 minutes, stirring constantly - add a splash of water if catching.

3. Add the remaining butter, then the parsnip and potatoes. Saute for 5 minutes, then add the stock, stir to incorporate, and bring to a boil. Reduce heat to low, cover and simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender.

4. Use a stick blender to blend the soup until smooth, adding a bit more hot water if needed. Stir in the miso and blend again. Add a few drops of lemon juice and season with sea salt to taste.

Prepare the topping

5. In a large frying pan, heat the oil. Add parsnip and potato peel, and fry until begins to colour and crisp, stirring constantly.

6. Mix the soy sauce with water. Carefully drain the oil from the pan, then return the pan to the heat. Add the remaining ginger and fry for 1 minute. Turn off the heat, add the soy sauce mixture, and toss the peel through it.

To serve

7. Divide the soup between bowls. Top with a spoonful of yogurt and the crispy peel, then scatter coriander leaves and reserved ground coriander seeds over the top, if desired.