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.
Parsnip Soup with Buttery Hazelnuts
- Total Time: 45 Minutes
- Yield: 4 - 5 Servings
- Diet: Vegan
Description
Beautifully silky, creamy and roasty toasty, this buttery parsnip and hazelnut soup is autumnal deliciousness at its best. View the cook-along video here.
Ingredients
- 1 onion, peeled and diced finely
- 1 whole garlic
- 400g parsnips, peeled and cut into chunks
- 850ml hot vegetable stock
- 100ml oat cream or milk
- 100g skinless roasted hazelnuts
- 20g butter or margarine
- Fresh chopped parsley for garnish
Instructions
- Trim the top ⅕ of your whole head of garlic to expose the cloves, drizzle it in a little oil and wrap the head of garlic in foil.
- Place the garlic into a preheated 180C oven and roast until soft, about 30 mins. You can also complete this step in an air fryer at 170C, for about 20 minutes. If you wish to skip the roasted garlic, add some minced garlic into your onions in the next step.
- While the garlic cooks, saute the onions on medium-low until lightly golden.
- Once the onions are cooked, add the parsnips and stock to the pot and cook until the parsnips are soft and can be easily pierced with a knife. Once cooked squeeze the gooey roasted garlic from its skin into the parsnip soup.
- Blend the soup until fine, then add the oat cream and season with salt and pepper to taste.
- To make the topping, place a pan on medium heat. Add the butter and once melted and foamy add the hazelnuts. Cook until the butter has browned and the hazelnuts are lovely and golden. If using margarine, some vegan brands can tend not to brown, so simply cook the topping until the hazelnuts are golden.
- Set aside the hazelnuts for serving.
- To serve spoon the soup into bowls, top with a swirl of buttery hazelnuts and a sprinkle of fresh parsley.
- Category: Soups
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1
- Calories: 254.3kcal
- Sugar: 6.28g
- Sodium: 517.36mg
- Fat: 17.61g
- Saturated Fat: 3.2g
- Unsaturated Fat: 12.22g
- Trans Fat: 0g
- Carbohydrates: 22.59g
- Fiber: 5.83g
- Protein: 5.06g
- Cholesterol: 8.6mg
