| OWL Venice

Miso Parsnip Soup

Topped with crispy parsnips, black sesame and fresh watercress

Servings: 4 | Total Time: 30 minutes 


Miso Parsnip Soup — Bone Broth, Ginger, Parsnips, Ginger



  • 4 cups parsnips
  • 4 cups OWL Broth
  • 3 tbsp yellow miso paste
  • 2 tbsp olive oil
  • 2 tbsp fresh minced ginger
  • Sea salt and pepper to taste

Parsnip Chips:

  • 2 large parsnips
  • 1 tbsp olive oil
  • Sea salt + pepper


  • Watercress
  • Olive oil
  • Black sesame seeds


Miso Parsnip Soup 


  1. Prepare the parsnip chips by thinly slicing the parsnips using a sharp knife or a mandolin.
  2. Lay them on a baking sheet and toss with olive oil, sea salt and pepper. Bake at 350 F for 15-20 minutes or you can also throw these into your air fryer!
  3. Chop up the remaining parsnips into large chunks. Heat up a large pot or dutch oven with a drizzle of olive oil. Add in the large parsnip chunks and sauté for 5-6 minutes.
  4. Then add in your freshly minced ginger and the miso paste. Sauté for another 3-4 minutes. Then add in the OWL Venice beef bone broth.
  5. Season with salt and pepper and let simmer for 20 minutes.
  6. Remove the soup from the heat and add it into a food processor or blender. Puree until smooth and creamy.
  7. Serve soup with the parsnips chips on top, a drizzle of olive oil, watercress, and black sesame seeds.

Claire Sporck

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.