This Parsnip and Hazelnut Soup is a comforting recipe that fits easily into busy weeks.
It has a warm, nutty aroma and a smooth, creamy texture that feels indulgent without asking much of you in the kitchen. I usually make it on evenings when I want something simple, but still a little special.
The hazelnuts add a gentle crunch and a cozy roasted flavor that pairs well with the sweetness of the parsnips. It also reheats beautifully, so it works well for make-ahead lunches or freezer meals.
Here’s how to make it…
Why You’ll Love It
- Straightforward steps and simple ingredients.
- Comforting, warm flavor that feels soothing without long prep time.
- Freezer-friendly and great for make-ahead meals.
- Easy for beginners and dependable every time.
- Lightly nutty and naturally creamy without needing heavy cream.
Ingredients for Parsnip and Hazelnut Soup
- 2 tablespoons unsalted butter, plus a little extra for finishing (about 30 g)
- 1 tablespoon olive oil
- 2 medium onions, roughly chopped
- 2 cloves garlic, finely chopped
- 1 pound parsnips, peeled and cut into small chunks (about 450 to 500 g)
- 1 cup chopped hazelnuts, divided (about 120 g)
- 1 small sprig fresh thyme
- 4 cups vegetable broth, warmed (about 1 liter)
- Salt and black pepper, to taste
- Small handful of microgreens or fresh herbs for serving, optional
How To Make This Parsnip and Hazelnut Soup
Step 1: Warm Onions, Garlic & Butter
Warm the butter and olive oil in a large pot over medium heat. Add the onions and garlic and cook gently until they soften and take on a light golden color.
Step 2: Stir In Parsnips & Add Thyme Sprig
Stir in the parsnips, about half of the chopped hazelnuts and add the thyme sprig.
Cook for a few minutes so everything warms through and the nuts start to release their aroma.
Step 3: Season & Add Broth
Season with a little salt and pepper, then pour in the warm vegetable broth.
Let the soup simmer for about 12 to 15 minutes, or until the parsnips are soft enough to blend easily.
Step 4: Remove The Thyme & Blend
Remove the thyme sprig and blend the soup until smooth.
Taste and stir in a small knob of butter for extra richness if you like.
Adjust the seasoning.
Step 5: Toast Remaining Hazelnuts
Toast the remaining hazelnuts in a dry pan over medium heat for several minutes until lightly golden. Then set aside to cool.
Step 6: Serve & Garnish With Hazelnuts
Ladle the soup into bowls and top with the toasted hazelnuts and a few microgreens or herbs.
Tips, FAQs, Variations Of This Parsnip and Hazelnut Soup
Can I make this ahead?
Yes. The soup holds well in the fridge for several days and reheats gently on the stove.
Can I freeze it?
It freezes nicely. Let it cool fully, portion it into freezer containers and store it for up to three months.
Can I make it without nuts?
You can skip the hazelnuts entirely or swap them for toasted sunflower seeds for a similar texture.
How thick is this soup?
It blends into a naturally creamy consistency. If you prefer it thinner, add a splash more broth when blending.
Any variations?
A pinch of mild curry powder or smoked paprika adds a different warmth. Fresh chives or parsley also make a nice topping.
Recipe Card
Parsnip and Hazelnut Soup
Description
A warm and comforting parsnip and hazelnut soup that comes together with simple steps and a naturally creamy texture. It is a cozy option for busy evenings and works beautifully as a make-ahead or freezer-friendly meal.
Ingredients
Instructions
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Warm the butter and olive oil in a medium pot over moderate heat, then add the onions and garlic and cook until softened and lightly golden.
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Mix in the parsnips, thyme and half of the hazelnuts, letting everything heat through for a couple of minutes.
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Season with salt and pepper, pour in the warm broth and bring it to a steady simmer.
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Let the soup cook until the parsnips are fully tender, usually around 12 to 15 minutes.
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Remove the thyme, blend the soup until smooth and stir in a little extra butter if you want a richer finish.
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Toast the remaining hazelnuts in a dry pan until lightly golden.
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Ladle the soup into bowls and top with the toasted hazelnuts and microgreens.
Note
You can make this ahead and keep it in the fridge for several days.
The soup freezes well, just cool it fully before storing.
For a variation, add a pinch of mild curry powder or smoked paprika while sautéing the vegetables.
