This subtle parsnip apple soup with toasted hazelnuts combines tangy apples and parsnip beautifully with a crunchy nutty bite. Warm and comforting, it’s quick, easy to prepare and perfectly healthy.
Healthy January makes us crave for nourishing foods to fuel our bodies and to bring us all the energy we need in winter. Among all healthy foods on earth, vegetable soup has been a staple in my house ever since I was born. As a kid, I grew up with soup for dinner every single winter day, and I’m pretty sure it brought me some healthy eating habits that I still cherish as an adult today.
To keep it interesting, I like to change soup recipe every so often. Given the immense diversity of veggies and legumes, it gives us plenty of options. Today, I’m really excited to share this incredibly simple parsnip apple soup, loaded with flavors and perfect for the season.
A super quick soup recipe
Forget ready-to-use soup and say Hi to this incredibly homemade soup instead, you’ll thank me later. Just a few ingredients, an immersion blender, and the soup is ready before you say it.
- Start with peeling and slicing all the ingredients: shallots (or red onions if easier), apple and parsnips. Doing so will spare you some time while making the recipe.
- Then, melt shallots with butter in a large pot, cooking until soft and tender. Add diced apple and parsnip, season with spices, give a good stir and cook for about 5 minutes.
- Add vegetable stock, cream, and cook until vegetables are cooked through. The smaller you diced them, the quicker it will cook.
- Mix with an immersion blender, taste and adjust the seasoning as needed. You can also thinner the batter a little bit by adding a little bit more of the vegetable broth. And voilà!
Add a nutty, crunchy bite!
You could serve your soup right away, with some fresh sage leaves to enhance its flavors. Or you can prepare a lovely crunchy topping by toasting whole hazelnuts in butter. Chop roughly and serve on top of the soup. The combination between the silky soup and the hazelnuts is delightful.
Alternatively, you can top with pumpkin seeds, toasted walnuts or almonds, or prepare my easy savory granola recipe, loaded with nutritious seeds and nuts. Make plenty of it and use on top of soups or salad recipes. Delicious!
What to serve with your soup:
Plant-based soup is warm and satisfying, and I personally like to pair it with a fulfilling side. Make homemade no-knead bread (it’s easy!), healthy seed crackers (Swedish Knäckebröd), or serve along with some tartines or toasts, a slice of quiche or a salad. Find below a few suggestions to make a delicious healthy dinner alongside with your parsnip apple soup (or any other soup really):
- Cheesy Pumpkin Tartines
- Pear Lentil Salad with Blue Cheese
- Healthy Beet Avocado Toast
- Beetroot and Blue Cheese Tart
- French Salad with Warm Goat Cheese
- Nutty Pear and Blue Cheese Tart
- Cheesy Leek Quiche
More plant-based soup recipes:
- Best Coconut Carrot Soup with Ginger and Lime
- Comforting Pumpkin and Red Lentil Soup with Chestnuts
- Healthy Broccoli Lentil Soup with Cumin
- Easy Mushroom Soup
- Celery Root and Parsnip Soup
- Cauliflower Soup with Purple Sweet Potatoes
Parsnip Apple Soup with Toasted Hazelnuts
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soups and stews
- Cuisine: Plant-based
This subtle parsnip apple soup with toasted hazelnuts combines tangy apples and parsnip beautifully with a crunchy nutty bite. Warm and comforting, it’s quick, easy to prepare and perfectly healthy.
Ingredients
- 2 French shallots, minced (or 1/2 red onion, minced)
- 1 Tablespoon (15g) unsalted butter
- 14 ounces (400g) parsnip, peeled and cubed
- 1 green apple, peeled, cored and cubed
- 1/2 cup (12 cl) liquid cream
- 2 to 2 and 1/3 cups (50–70 cl) vegetable broth
- 1 pinch cayenne pepper, freshly ground
- 1 pinch ground paprika, to taste
- Salt and freshly cracked pepper, to taste
- 3 Tablespoons hazelnuts, toasted
- 1 Tablespoon (15g) unsalted butter
- Sage leaves (optional)
Instructions
- In a large pot with heavy bottom, melt butter with shallots until soft and tender.
- Add parsnip, apples, paprika, salt, and sauté for about 5 minutes, stirring often.
- Pour in the cream and vegetable broth, and bring to a boil. Lower the heat to medium and cook for about 20 minutes, or until vegetables are fork tender.
- Mix it all, using an immersion blender, until smooth. If desired, add a little bit more water to thinner the texture. Season with salt, pepper and cayenne pepper. Taste and adjust seasoning as needed.
- Toast whole hazelnuts in a sauté pan with a little bit of butter, shaking the pan often to prevent hazelnuts from burning. Turn off the heat, transfer to a cutting board and roughly chop hazelnuts. Serve on top of the soup, add sage leaves if desired, and enjoy!
Did you make this recipe?
Lastly, if you make this Parsnip Apple Soup with Toasted Hazelnuts, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
