Creamy parsnip soup, savory granola

Recipe ingredients

For the soup:

  • 3 shallots
  • 400 g parsnips
  • 5 cl of dry white wine
  • 70 cl of vegetable broth
  • 20 cl of liquid soy cream or other herbal cream of your choice
  • 1 drop of sesame oil
  • 1 C. at s. white miso

For the granola:

  • 100 g mixed nuts and seeds of your choice (pumpkin seeds, sesame seeds, sunflower seeds, hazelnuts, pecans)
  • 1 C. at s. tamari sauce
  • 1 C. c. Maple syrup

For the Parsnip Crisps:

  • 1 hard parsnip
  • Frying oil

For the finish:

  • Germinated sunflower seeds
  • Crispy onions

Preparation of the recipe


  1. Peel and chop the shallot. Peel the parsnips and cut into cubes.
  2. Fry the shallots in a little sesame oil until transparent. Add the diced parsnips, stir to brown them. Once caramelized, deglaze with white wine, then add stock. Cover and cook for 25 minutes until the parsnips are tender.
  3. Then add liquid cream and miso, mix with a soup blender so that the soup is uniform. Keep warm.


  • Place the nut and seed mixture in a pan and cook over medium-high heat until the mixture browns, stirring occasionally.
  • Add the tamari sauce and maple syrup, reduce the heat and make sure the seeds are well coated.
  • Remove from heat, place in a small bowl and set aside.

For the Parsnip Crisps:

  1. Peel the parsnips. Thinly slice the parsnips using a mandoline.
  2. Fry them in an oil bath until golden and crispy.
  3. Drain on absorbent paper and set aside.

School trip:

  1. Pour the soup into 4 bowls and sprinkle with granola and sprouts.
  2. Add parsnip chips when serving.

Recipe taken from The Witch of the Kitchen by Eloïse Méhard and Mathilde Fachan, 2022, published by Webedia Books.

Video – autumn casserole recipes:

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