Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Parsnip soup With buttery hazelnuts recipe

Parsnip Soup with Buttery Hazelnuts


  • Author: Jess Bunn
  • 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

Units
  • 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

  1. 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.
  2. 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.
  3. While the garlic cooks, saute the onions on medium-low until lightly golden.
  4. 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.
  5. Blend the soup until fine, then add the oat cream and season with salt and pepper to taste.
  6. 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.
  7. Set aside the hazelnuts for serving.
  8. 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

Keywords: Parsnip Soup with Buttery Hazelnuts

Join the Cartel

Indulge in mouthwatering recipes, secret ingredients, and expert cooking tips straight from our culinary masterminds.