Scrub the parsnips clean. Chop off the ends. Chop the parsnips into cubes. Toss with 1 teaspoon of olive oil. Place on a baking sheet and roast in the oven till the parsnips are golden. I cut the parsnips pretty small, and it took me 20 minutes.
While the parsnips are roasting, heat a large, deep pot with 1 tablespoon 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 oregano and wine and cook another 1 minute till the wine bubbles and evaporates. 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. Taste the soup and add salt and pepper. Remember, the stock has salt and the chimichurri is salty.
Fresh Herb and Caper Chimichurri makes about 1/4 cup
Ingredients:
1 cup fresh Parsley leaves roughly chopped
2 tbsp fresh Oregano
Capers – 1 ½ tbsp plus 1 tbsp of the brine (or use pitted green or kalamata olives instead)
3 tbsp olive oil
1 tbsp wine (I used white, cooking wine)
1 tbsp stock or water
1 garlic clove
A pinch of Crushed red pepper, more if you like it hot
Salt to taste
Steps:
Place all ingredients in a food processor and blend into a coarse paste. Spoon the chimichurri over the soup or stir it in.
Recipe:
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