Flatbread
Indian flatbreads (naan) can be shallow-fried or baked and they only need 15 mins to cook. Perfect for mopping up the sauce of a lovely, homemade curry
Parsnip & miso soup with sesame croutons
Serves 4
Easy
Prep:
Cook:
Pair sweet parsnips with savoury miso to make this winter warmer, then top with the crispy croutons and natural yogurt and serve with some crusty bread
Skip to ingredients
- 1 tbsp olive oil
- 20g butter
- 3 large banana shallotsfinely sliced
- 4 garlic clovesfinely chopped
- 25g gingerfinely grated
- ½-1 tsp chilli flakesto taste
- 500g parsnipsunpeeled, trimmed and roughly chopped
- 250g Maris Piper potatoesunpeeled, cut into small pieces
- 2 tbsp white miso
- 1.2 litres vegetable stock
For the croutons
To serve
- 100ml natural yogurt
- small handful of coriander leaves
Nutrition: Per serving
- kcal436
- fat16g
- saturates4g
- carbs55g
- sugars14g
- fibre11g
- protein12g
- salt2.6g
Method
step 1
Heat the olive oil and butter in a large saucepan over a medium-high heat. Once melted, stir in the shallots and cook for 4-5 mins until softened. Mix in the garlic, ginger and chilli flakes and cook for 2 mins until fragrant. Stir in the parsnips, potatoes, miso and stock, and bring to a boil. Reduce to a simmer and let it gently blip away for 15-20 mins until the vegetables are tender.
step 2
Blitz until smooth using a hand blender and season. Will keep chilled for up to four days or frozen for three months. Keep warm on a low heat while you make the croutons.
step 3
Heat the oven to 200C/180C fan/gas 6. Tip the sourdough, sesame seeds and oil onto a baking tray with some seasoning and toss together using your hands until well coated. Toast for 12-15 mins until crisp and golden brown. Ladle the soup into bowls and dollop over the yogurt. Scatter over the coriander leaves and croutons to serve.
