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!
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Comments (4)
you've never used parsnips in soup? you're missing out!!
mmm parsnips. as under appreciated as beets and as tasty and versatile as carrots.
What a fantastic sounding combo! Until just this second, my favorite parsnip soup was this one:
http://danamccauley.wordpress.com/2008/02/22/cheap-and-easy-lemon-parsnip-soup/
But, the idea of your chimichurri accent has me all atingle with a new crush!
Try a basic cream soup base, onions, touch of garlic, broth, salt, heavy cream, white pepper.
Stew peeled and chopped parsnips in creamy broth, puree when tender and strain.
The soup takes on a bisque texture.
You could also incorporate chunky parsnips into a creamy chowda' with bacon!