Parsnip and Hazelnut Soup
- Vegetarian
- Energy Kcal 683
- Carbohydrates g 48.4
- of which sugars g 4.9
- Protein g 17.4
- Fats g 46.7
- of which saturated fat g 7.42
- Fiber g 24.1
- Cholesterol mg 21
- Sodium mg 687
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 35 min
- Serving: 4
- Cost: Average
PRESENTATION
This parsnip and hazelnut soup recipe is like something straight out of a fairy tale. Really, the kind of dish you’d imagine Rapunzel whipping up in her tower—using magical pantry treasures. The parsnip soup starts off velvety, with parsnips giving you a flavor somewhere between carrot and celery root. And it is really, really good. You get a gentle sweetness and earthiness. Toss in some mushrooms, and you know, the aroma deepens. Seriously, it gets a little woodsy, with the tender notes of parsnip mixing with the nutty scent of hazelnuts.
It’s whimsical, perfect for a chilly evening when you crave something creamy and comforting but still a bit unusual. And here's the thing: the hazelnuts bring a crunchy, warm character to every spoonful. It's definitely not just any old root vegetable soup—no question. There's this creative spark that makes it stand out from the usual fall soup ideas.
A dish like this hazelnut soup isn’t tied to one place but borrows flavors from Northern and Central Europe. The combination of mushrooms and nuts gives it an aromatic, enchanted vibe, like something from a forest picnic. And you know what? People love how golden the top gets, especially with roasted hazelnuts. That sweet, moist finish from the parsnips makes the bowl feel rich without being heavy. Which is great. Perfect for anyone looking for vegetarian or nutty soup recipes.
When you serve this creamy parsnip soup with crusty bread, the flavors really pop—showing how good simple ingredients can be together. It's the kind of meal that sticks with you, remembered for its dreamy, fairy-tale-like feeling as much as for the taste itself. So next time you want something comforting yet magical, this parsnip and hazelnut soup recipe totally gives you that experience. Pretty simple.
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INGREDIENTS
- Ingredients for the soup
- Whole peeled hazelnuts 1.4 cups (200 g)
- Parsnip 0.8 lb (370 g)
- Potatoes 5.3 oz (150 g)
- Dried mushrooms 0.4 oz (10 g) - porcini
- Leeks ½ cup (50 g)
- Vegetable broth to taste
- Sage to taste
- Butter 1 ½ tbsp (20 g)
- Fine salt to taste
- Black pepper to taste
- For the croutons
- Cereal grain buns 7 oz (200 g)
- Extra virgin olive oil to taste
- Fine salt to taste
- for garnish
- Fresh liquid cream ¼ cup (50 g)
How to prepare Parsnip and Hazelnut Soup
To prepare the parsnip and hazelnut soup, first make the vegetable broth following our recipe and keep it warm. Toast the hazelnuts in a pan for a few minutes to release all their aroma 1, but remember to check them often to prevent burning. Clean the leek by removing both the root and the green part, then remove the outer leaves 2 and slice it thinly 3.
Peel the parsnip with a vegetable peeler 4 and cut it into not too small cubes 5. Do the same with the potatoes 6.
Finally, rinse the dried mushrooms thoroughly under running water to remove any residual dirt 7. Now you're ready to cook: melt the butter in a saucepan, add the leeks 8 and let them soften for a few minutes over low heat, then add the mushrooms 9 and let them flavor for another minute, stirring often.
At this point, also add the potatoes 10, the parsnip 11, and the hazelnuts, keeping a few aside for the final garnish 12.
Add the pre-washed sage leaves 13 and cover just with the vegetable broth 14, then cover with the lid 15 and cook over low heat for about 30 minutes, adding more broth as needed and stirring occasionally.
In the meantime, you can prepare the croutons: cut the multi-grain bread first into slices and then into cubes 16, distribute them on a baking sheet lined with parchment paper and season them with oil 17 and salt. Brown the croutons in a preheated static oven at 392°F for about 8 minutes 18.
Coarsely chop the hazelnuts you set aside for garnish 19. After the soup cooking time, remove the sage leaves and blend with an immersion blender 20; if necessary, you can add a little broth to reach the desired consistency. At this point, season the soup with salt and pepper 21 and distribute it in serving dishes.
Finally, garnish each dish with a teaspoon of fresh cream 22, a bit of chopped hazelnuts 23, and a handful of croutons: your parsnip and hazelnut soup is ready to be enjoyed 24!