• Mindy Campbell

Roasted Vegetable+Tofu Miso Soup

Finding love in combining roasted vegetables into soup. This soup combines all of my favorite things into one. Leeks, potatoes, parsnips, and Miso. Basically equals salty, sweet and warming all in one bite.

Welcoming you to yet another interesting recipe where I try to combine everything I love into one meal. Otherwise the kitchen ends up with bowl and bowls of my "one meal" that consisted of many small ones just to get the perfect combination of flavors and textures. This one actually turned into a delicious combo. Also, it's vegan.


1 package of extra firm organic tofu (marinade in teriyaki or soy sauce mixed with maple syrup*)

1 bag or stalk of Parsnips (about five)

1 large or 2 small leeks

3 medium red potatoes

2 Tbsp Organic Red Miso Paste

2-3 cups water

2-inch long "nub" of fresh ginger

4 Tbsp olive oil for roasting

1 tsp Garlic Salt

Cilantro to garnish if desired


1 soup p3 baking sheets

Cutting board/Knife

Tip: making *poor mans teriyaki is as easy as 1 part maple syrup or honey and 2 parts soy sauce, add a drop of sesame oil for extra flavor.

This is a soup but because I cooked all the ingredients separately, they maintain more individual flavor and texture and especially the potatoes and parsnips have more strong flavor within them instead of in the broth. The miso shines on its own so you can kind of choose which flavors you want as you eat. Sweet from the parsnips and leeks, salty from the potatoes, umami from the broth, spicy from the ginger.


1. Preheat oven to 400 degrees F.

2. Dice the tofu in 1 inch wide squares and let sit in marinade (you may do this overnight as well).

3. Chop potatoes in 1 inch wide squares. Cut leeks down the center, then holding the whiter colored base, slightly peel apart the green tops and rinse under running water to washout any dirt you see. Then slice each half into 1/2 inch side half moons. Slice parsnips into cirlces, chopping larger circles in half. Peel ginger nub with the back of a spoon, slice thinly longways then dice to make flat square shapes.

4. Coat one baking sheet with 1 Tablespoon of olive oil. Add potatoes and mix into olive oil with hands. Add garlic salt and mix with spatula. Roast for 25 minutes. Flip potatoes to other side with spatula at 12 minutes.

5. While potatoes are cooking, place soup pot on stove on medium heat. Once warm, add 1 Tbsp olive oil, Leeks, and ginger. Stir occasionally.

5. Coat baking sheet with 1 Tablespoon of olive oil. Add marinated tofu. Roast for 12 minutes (can bake at same time as potatoes), flipping with spatula at 6 minutes.

6. Coat 3rd baking sheet (or re-use your potato baking sheet) with 1 Tbsp olive oil. Add Parsnips. Bake for 8 minutes, flipping with spatula at 4 minutes.

7. While baking, once leeks have become golden brown, add miso and water to pot, let cook till heated.

8. Assemble your soup by adding 1 cup of broth with leeks and about 1/3 cup of each roasted ingredient. Garnish with cilantro for flare.

To keep their texture- can store roasted items separately from soup broth. Or combine for a more melded texture and flavor. Stay Soupy and stay safe friends.

Mindy Campbell, MS, RD, LDN

Farmers Market Dietitian

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Created 2020 by FARMERS MARKET DIETITIAN, Mindy Campbell,MS,RD,LDN