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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.

Parsnip Apple Soup with Toasted Hazelnuts

  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Soups and stews
  • Cuisine: Plant-based

Description

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.


Scale

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 (5070 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

  1. In a large pot with heavy bottom, melt butter with shallots until soft and tender.
  2. Add parsnip, apples, paprika, salt, and sauté for about 5 minutes, stirring often.
  3. 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.
  4. 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.
  5. 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!

Keywords: Parsnip soup