Vegan parsnip soup with miso - Lazy Cat Kitchen (2024)

INGREDIENTS

• 1 kg / 2.2 lb parsnips
• 2 tbsp olive oil
• 2 large shallots or 1 medium onion, finely diced
• 3 large garlic cloves, finely diced
• 2 packed tsp finely grated ginger
• 4 tbsp / ¼ cup white / shiro miso*
• 1 litre / 4 cups water or salt-free veggie stock
• 1 vegan stock cube (if not using stock)
• 1-2 tbsp rice wine vinegar or lime juice, adjust to taste
• soy sauce (or tamari if GF) or salt, to taste
• ¼ tsp hot chilli powder or cayenne pepper

OPTIONAL TOPPINGS

• olive oil
• 4 slices of sourdough bread, cubed
• 4 tbsp / ¼ cup sunflower seeds
• 2 tbsp sesame seeds
• 2 large curly kale leaves
• salt
• chilli (powder or flakes) or cayenne pepper
• chilli oil (homemade or shop-bought), to drizzle

METHOD

1. Top and tail and peel your parsnips. You can either steam them or bake them. The former allows you to use less oil, the latter brings out a bit more flavour as the parsnips get caramelised nicely in the oven.
2. If steaming, bring a pot of water to a gentle simmer. Chop your parsnips into thick slices and place in a steamer (I use a bamboo one) over a pot of gently simmering water. Allow about 20 minutes for the parsnips to cook, check if they are ready by piercing a few pieces with a sharp knife or a skewer. If you have lots of small parsnips and a small steamer like I do, you may need to do this in two batches.
3. If you are baking your parsnips, chop them into equal size chunks and place in a bowl. Coat with about 1 tbsp of oil. Preheat the oven to 200° C / 390° F and line a baking tray with a piece of baking paper.
4. Spread the oiled parsnip pieces on the prepared baking tray making sure the pieces do not overlap. Turn the pieces over halfway through the baking time. Bake for about 25-30 minutes, until fully cooked and lightly caramelised.
5. Heat up 2 tbsp of oil in a pot on a low-medium flame. Throw in diced shallots (or onion). Cook them for a few minutes, until very lightly caramelised. Add in garlic and ginger. Keep on stirring the mixture frequently so that the aromatics don’t burn. Cook for about 3-4 minutes on a very low heat.
6. Meanwhile, whisk miso paste with 240 ml (1 cup) of water in a small bowl. Set aside.
7. Pour 240 ml (1 cup) of water or stock to the bottom of the pot with the aromatics to deglaze the pan.
8. Place the cooked parsnips, caramelised aromatics and dissolved miso paste in a blender. You may need to do it in two goes like I did, if your blender is too small. Blend until super smooth.
9. If not using stock, dissolve a stock cube in 480 ml (2 cups) of lukewarm water.
10. Put blended soup back into the pot, add remaining 480 ml (2 cups) of stock or water with a stock cube dissolved in it. If the soup is too thick, add a bit more water to get the soup to a consistency you like.
11. Warm the soup up gently (don’t let the soup boil as excessive heat destroys the nutritional properties of the miso paste), season with acid (rice wine vinegar or lime juice), some soy sauce (or tamari or salt) if needed and a pinch of cayenne or chilli if using.
12. Serve topped with a topping of your choice. See below.

SOURDOUGH CROUTONS

1. Heat up 1 tbsp of oil in a non-stick frying pan. Once the oil gets hot, add cubed sourdough bread.
2. Gently fry, stirring frequently, until the bread cubes get golden on most sides.
3. Sprinkle with some salt and set aside.

SPICY SEEDS

1. Heat up 1 tsp of oil in a non-stick frying pan, once the oil gets hot, add your seeds.
2. Gently fry, stirring the whole time until the seeds get a bit of colour.
3. Stir in some salt and chilli flakes or cayenne pepper. Take off the heat.

KALE CHIPS

1. Preheat the oven to 100° C / 210° F fan forced (120° C / 250° F no fan) and line a baking tray with a piece of baking paper. The fan-forced setting will render better results so use it if your oven offers it.
2. Remove the stems from the kale leaves and divide the kale into smaller pieces. Rub a tiny bit of olive oil into each piece.
3. Place the kale pieces on the prepared baking tray, making sure the individual pieces do not touch. Bake for about 15 minutes, or until crispy but still vibrant green. Sprinkle with salt and chilli (if using).

NUTRITIONAL INFO