Date posted: 30/08/2021

Greenyard miso spiced parsnip soup with croutons, spicy seeds and kale crisps

  • Serves 4
  • Timing: 1 hr
Votes: 0 Average: 0


Everyday Favourites parsnips frozen (or fresh) 1kg
Olive oil 3 tbsp
Medium onion chopped or 1 large handful frozen 1
Cloves of garlic chopped 3
Ginger root peeled and grated 2cm
Warm water 600-800ml
Miso paste 1 tbsp
Vegetable stock cube 1
Rice wine or lime juice (adjust to taste) 1-2 tbsp
Light soy sauce (adjust to taste) 1-2 tbsp
Everyday Favourites chilli powder or cayenne pepper ¼ tsp
For the sour dough croutons
Extra virgin olive oil 1 tbsp
Sour dough bread roughly cubed or torn 4 slices
Flaked sea salt (to taste)
For the spicy seeds
Olive oil 1 tbsp
Sunflower seeds 4 tbsp
Pumpkin seeds 4 tbsp
Black mustard seeds 1 tbsp
For the kale crisps
Large curly kale or savoy cabbage leaves 2
Olive oil 2 tsp


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To make the soup
  1. Peel and quarter the parsnips (not necessary if using frozen), mix with 1 tbsp olive oil and spread onto a baking tray, bake at 180°c for 20-25 minutes until cooked and golden brown.
  2. Once the parsnips are cooked heat 2 tbsp olive oil in a large pan over a medium heat
  3. Add the chopped onions and sweat gently until soft and golden brown, add the garlic and ginger, and cook for a further 3-4 minutes on a low heat to avoid burning the aromatics.
  4. Take 600 ml warm water in a bowl, add the miso paste and vegetable stock cube, whisk to distribute
  5. Add the cooked parsnips to the pan and stir well
  6. Add the miso and stock mixture and bring to a gentle simmer, cook for 5 minutes
  7. Now blend the soup until smooth with either a hand blender or liquidiser
  8. Once blended adjust the thickness with a little more water if required and season the soup with the rice wine, soy sauce and chilli powder.
  To make the croutons
  1. Heat 1 tbsp olive oil in a non-stick frying pan and heat over a high heat,
  2. Once the oil is hot add the sour dough cubes and fry turning all the time until they are crisp and golden all over
  3. Season with a little sea salt whilst they are still warm
  To make the spicy seeds
  1. Gently heat 1 tsp olive oil in a non-stick frying pan, add the seeds and cook over a medium heat until they become toasted.
  2. Remove from the heat and season with a little salt and cayenne pepper
  To make the kale crisps
  1. Pre heat the oven to 110°c
  2. Remove any thick stalks from the leaves, cut the leaves into smaller pieces
  3. Gently rub the leaves with a little olive oil and spread out onto a non-stick tray and bake for 15 – 20 minutes until they are dry and crispy
  4. Season with a little sea salt and cayenne whilst they are warm
  To serve Spoon the hot soup into a bowl and garnish with a few sour dough croutons, crispy kale leaves and a sprinkle of spicy seeds You can also add a dribble of chilli oil if you like things more spicy.
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