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
Previous Soup of the Day: Italian Sausage and Pasta