Soup of the Day: Roasted Parsnip Soup with Fresh Herb and Caper Chimichurri

This soup from blog Veggie Belly looks so good right now. We've never used parsnips in soup, but we like the addition here of chimichurri, which probably helps balance the natural sweetness of this pale, underused vegetable.

In fact, that chimichurri looks like it would be pretty good on just about anything!

• Get the recipe: Roasted Parsnip Soup with Fresh Herb and Caper Chimichurri

Have a great soup recipe? Email us here if you have a recipe and photo to share. We may make it one of our Soups of the Day this month!

Previous Soup of the Day: Italian Sausage and Pasta

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.