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

Comments (4)

you've never used parsnips in soup? you're missing out!!

posted by akostalas on February 19th 2009 at 7:15pm
view akostalas's profile

mmm parsnips. as under appreciated as beets and as tasty and versatile as carrots.

posted by splatgirl on February 19th 2009 at 7:17pm
view splatgirl's profile

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!

posted by Dana McCauley on February 19th 2009 at 7:58pm
view Dana McCauley's profile

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!

posted by art on February 20th 2009 at 9:37am
view art's profile