Hazelnut Parsnip Soup

Your new favorite winter soup. Heavenly & creamy!

Coline
Coline
5 minutesPrep time
20 minutesCook time
366 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.

Vegetable broth (liquid)

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.

Vegetable broth (liquid)

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

Energy366 cal.
Fat22g
Carbohydrates31g
Protein6g
Fiber12g

On average, one serving of the recipe "Hazelnut Parsnip Soup" contains 366 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