Parsnip Soup with Buttery Hazelnuts
Beautifully silky, creamy and roasty toasty, this buttery parsnip and hazelnut soup is autumnal deliciousness at its best.
An easy but classy dish – this soup is great for weeknights with crusty bread, as well as for entertaining. The soft, earthy flavour of the parsnips is wonderfully complemented by the buttery roasted hazelnuts and fresh parley garnish.
As an added bonus, this recipe can be made completely vegan! Use your favourite margarine or vegan butter if going the vegan route, but you can use butter as well. Ready in about 45 minutes, and comprising only 8 ingredients, this dreamy, creamy soup is about to become your new autumn favourite.
View the cook-along video here, and if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I skip the roasted garlic?
If you don’t like or can’t eat garlic, feel free to leave it out. It won’t taste as deeply roasted and delicious, but we won’t judge!
Can I make this vegan?
This soup is naturally vegan depending on whether you choose to use butter or margarine for the topping.