Hazelnut Parsnip Soup

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Your new favorite winter soup. Heavenly & creamy!

Coline
Coline
95

5 minutes

Prep time

20 minutes

Cook time

369 cal.

Per serving

Utensils

Stovetop, Blender, Pot (small)

recipe

Shallot

Step 1

Peel & chop the shallot.

Parsnip

Step 2

Wash, peel & chop the parsnips.

Shallot

Step 3

Heat a drizzle of olive oil in a pot over medium heat. Add the shallots. Cook, stirring for 1-2 min.

Parsnip

Step 4

Add the parsnips to the pot. Cook for 2 min.

Broth (vegetable)

Step 5

Add the vegetable broth. Season with salt & pepper. Reduce the heat to low, cover & cook for 15 min.

Heavy cream

Step 6

Once the parsnips are fork-tender, add the cream. Turn off the heat & purée with an immersion blender, blender or food processor.

Broth (vegetable)

Step 7

Add more broth if the soup is too thick.

Hazelnuts
Heavy cream

Step 8

Season with salt & pepper. Serve in bowls garnished with chopped hazelnuts & another splash of cream (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy369 cal.
Fat22 g
Carbohydrates31 g
Protein6 g
Fiber12 g

On average, one serving of the recipe "Hazelnut Parsnip Soup" contains 369 Energy, 22 g of Fat, 31 g of Carbohydrates, 6 g of Protein, 12 g of Fiber.

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Hazelnut Parsnip Soup
Very easy