Roasted Parsnip Soup with Fresh Herb and Caper Chimichurri

Roasted Parsnip Soup with Fresh Herb and Caper Chimichurri

Curated from www.veggiebelly.com by Dawn T.

Intensely sweet roasted the parsnips are combined with leeks, celery, garlic, oregano, white wine and vegetable stock to create this delicious and healthy soup. To serve, it's topped with a fresh herb and caper chimichurri.

  • Serves: 4
  • Active Time: 20 mins
  • Total Time: 40 mins
  • Comments: 1
  • Views: 2025
  • Success: 100%
Comments
Dawn T
Rouxbe Staff

Re: Great Flavor Combination for a Soup

I made this soup the other day for lunch and it was a hit. I followed the same principles and techniques from the "How to Make Starch-Based Thick Soups" and it turned out very well. I will definitely make this soup again.

Next time, I would just peel the celery first, as I left the soup a bit chunkier (by just pureeing it less) and I could feel the fibrous strings from the celery.

We also really liked the Fresh Herb and Caper Chimichurri. We used the leftovers on grilled fish and it was also very good.

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