Parsnip cream soup, salty granola

Recipe ingredients

For the soup:

  • 3 shallots
  • 400 g of parsnips
  • 5 liters of dry white wine
  • 70 ml of vegetable broth
  • 20 ml liquid soy cream or other vegetable cream of your choice
  • 1 drop of sesame oil
  • 1 S. at p. white bowl

For the granola:

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

For the parsnip chips:

  • 1 firm parsnip
  • Oil for frying

For decoration:

  • Germinated sunflower seeds
  • Crispy onions

We are preparing a recipe


  1. Peel and chop the shallots. Parsnip clean and cut into cubes.
  2. Saute shallots in a small amount of sesame oil until translucent. Add the diced parsnips, stirring to brown. When they caramelize, deglaze with white wine, then add stock. Cover and cook for 25 minutes until the parsnips are tender.
  3. Then add the liquid cream and miso, mix with an immersion blender so that the soup becomes homogeneous. Keep warm.


  • Place the nut/seed mixture in a frying pan and heat over medium heat, stirring occasionally, until the mixture starts to brown.
  • 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 chips:

  1. Peel the parsnips. Using a mandoline, thinly slice the parsnips.
  2. Fry them in an oil bath until golden brown.
  3. Drain on absorbent paper and set aside.


  1. Ladle soup into 4 bowls and top with granola and sprouts.
  2. Add crispy parsnips when serving.

Recipe adapted from The Witch’s Kitchen by Eloise Méchard and Mathilde Fachan, 2022, published by Webedia Books.

Video – Recipes for autumn casseroles:

Leave a Comment

Your email address will not be published. Required fields are marked *