Roasted Parsnip Soup with Fresh Herb and Caper Chimichurri

DELICIOUS! We both decided this recipe belongs in our top favorite soups. Thank you, Veggie Belly, for posting it! I'm posting it here because I made a few changes.

Roasted Parsnip Soup
serves about 4

2 parsnips chopped, about 2 cups
2 celery ribs roughly chopped
1 leek stalk cleaned and roughly chopped
1 bay leaf
3 cloves Garlic, chopped
2 tbsp fresh oregano leaves
3 tbsp fresh chives
1 tbsp fresh thyme
1 tsp chili pepper flakes
1/2 tsp Turmeric for color, optional
2 cups vegetable broth
2 cups soy milk
1 tsp Olive oil & olive oil cooking spray for roasting parsnips

Preheat oven to 400F

Scrub the parsnips clean. Chop off the ends. Chop the parsnips into cubes. Spray with olive oil and mix to coat, then place on a baking sheet and roast in the oven till the parsnips are golden.

While the parsnips are roasting, heat a large, deep pot with 1 teaspoon of olive oil. Add the chopped celery, leeks, garlic and bay leaf. Cook on medium-high heat till the celery has softened a little – about 3 minutes. Now add the minced herbs and crushed chili pepper, and cook another minute. Add the turmeric, and vegetable stock. Bring to a boil. Then lower heat and simmer for 5-7 minutes. Fish out the bay leaf and discard it.

Add the roasted parsnips and milk to the stock. Place in a blender and puree into a soup – as smooth or chunky as you like.

Return the soup to the pot, and warm through before serving.


Fresh herb and Caper Chimichurri
makes about 1/4 cup

1 cup fresh Parsley leaves roughly chopped
2 tbsp fresh Oregano
Capers – 1 1/2 tbsp plus 1 tbsp of the brine (or use pitted green or kalamata olives instead)
1 tbsp olive oil
2 tbsp water
1 garlic clove

Place all ingredients in a food processor and blend into a coarse paste.
To serve, top your soup with ~Tsp of chimichurri