Cream of parsnip soup, salted granola

Recipe ingredients

For the soup:

  • 3 shallots
  • 400 g of parsnips
  • 5 cl dry white wine
  • 70 cl vegetable broth
  • 20 cl of liquid soy cream or other plant-based cream of your choice
  • 1 drizzle of sesame oil
  • 1 C. with white miso

For the granola:

  • 100 g mixed nuts and seeds of your choice (pumpkin seeds, sesame, sunflower, hazelnuts, pecans)
  • 1 C. with tamari sauce
  • 1 C. ° C. maple syrup

For the parsnip chips:

  • 1 firm parsnip
  • Oil for frying

For the liners:

  • Sprouted sunflower seeds
  • Crispy onion

Preparation of the recipe


  1. Peel and chop the shallots. Peel the parsnips and cut them into cubes.
  2. Fry the shallot in a little sesame oil until translucent. Add the diced parsnips, stirring to brown. When caramelized, deglaze with the white wine, then add the stock. Cover and cook for 25 minutes until the parsnips are tender.
  3. Then add the heavy cream and miso, mix with an immersion blender so that the soup becomes smooth. Keep warm.

The granola:

  • Place the nut and seed mixture in a skillet and heat 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 chips:

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


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

Recipe taken from Kitchen Witch by Eloïse Méhard and Mathilde Fachan, 2022, Webedia Books Editions.

Video – Recipes for autumn casseroles:

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