Miso-Roasted Root Vegetable Soup
A deeply savory soup made with roasted root vegetables and miso paste, finished with a hint of rice wine vinegar. This japanese-inspired soups ready in about 50 minutes pairs carrots, parsnips, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups carrots
- 2 cups parsnips
- 2 tbsp extra-virgin olive oil
- 2 tbsp miso paste
- 4 cups vegetable broth
- 1 tsp rice wine vinegar
Instructions
- Step 1: Preheat oven to 400°F. Peel and cut 2 cups carrots and 2 cups parsnips into 1/2-inch cubes. Toss with 2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet; roast for 25 minutes until tender and caramelized at edges.
- Step 2: Transfer roasted vegetables to a blender with 4 cups vegetable broth. Blend until completely smooth, then return to a pot and simmer over low heat for 5 minutes.
- Step 3: Stir in 2 tbsp miso paste (dissolved in 2 tbsp warm broth) and 1 tsp rice wine vinegar. Simmer gently for 2 minutes without boiling to preserve miso's flavor.
- Step 4: Taste and adjust seasoning with additional salt or vinegar. Serve hot with a drizzle of olive oil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Roasted Root Vegetable Soup take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Roasted Root Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots from drying out.
Can I substitute ingredients in Miso-Roasted Root Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Roasted Root Vegetable Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Miso-Roasted Root Vegetable Soup?
Japanese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Used half the salt and it was still plenty flavorful.
