Parsnip and Hazelnut Soup
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.
soup
