Welcome to Meatless Monday, a column in which we feature vegetarian recipes to help offset the weekend's carnivorous sins.
(Credit: Maria del Mar Sacasa/Ennis, Inc.)
We. Love. Soup. Tomato, chicken tortilla, pho--all have their own time and place. But chilly weeknights (like, uh, the ones we've had recently) cry out for soup with particular urgency, and these days, we're partial to a veggie version featuring parsnips. Roasting the roots develops their sweetness and helps the soup pair nicely with the herby, nutty brightness of the walnut pesto. But we're not persnickety (parsnippety?). Try the same method with any root vegetable and serve with golden, crusty bread for a satisfying and healthy dinner any night of the week. --Rachel Stearns
Get the recipe: Roasted Parsnip Soup with Walnut Pesto