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Vegetarian, Northern, Eastern and Western France

Parsnip and hazelnut soup with toast

Parsnip and hazelnut soup is a creamy soup for 4 people, ready in 40 minutes, easy to make, for €2.00 per person. The key to success is cooking the parsnip gently with potato, then dry toasting and crushing hazelnuts for crunch on top. A drizzle of hazelnut oil at the end brings out all the flavor.

Tonight, a soft parsnip soup, slightly sweet, topped with toasted hazelnuts for crunch.

Parsnip and hazelnut soup with toast
Total time
40 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Parsnip makes a soft, slightly sweet soup, with a nutty flavor that's already there even before you add the toasted hazelnuts. Potato gives it just the right creaminess without making it heavy. Once blended with cream, the soup turns silky, almost comforting, the kind of dish that warms you up without weighing you down.

This is a great recipe for a weeknight dinner in fall or winter, when you want something simple but still full of character. Mon Chou loves it for evenings when you want a treat without spending hours in the kitchen. Toasted bread and crunchy hazelnuts turn a simple soup into a real dish, also perfect for casual guests.

The ingredients

4 people

Fruits and vegetables

  • Parsnips 700 g
  • Potatoes 200 g
  • Onion 1

Dairy

  • Butter 30 g
  • Heavy cream 10 cl

Pantry

  • Vegetable bouillon cubeoften in the pantry 1
  • Hazelnuts 50 g
  • Hazelnut oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 4 slices

Allergens Gluten, Lactose, Tree nuts

The step by step recipe

  1. Peel the parsnips, remove the woody core if they're large, and cut them into chunks.

    The core of large parsnips is woody and stays tough even after cooking.

  2. Sweat the onion in the butter, add the parsnip and potato, and cover with water along with the bouillon cube. 25 min

    Parsnip cooks a bit slower than potato.

  3. Dry toast the hazelnuts in a skillet and roughly crush them. 4 min

    Rub them in a kitchen towel to remove the bitter skins.

  4. Blend the soup with the cream, then season with salt and pepper.

    If the soup is too thick, add a little hot water.

  5. Toast the bread and serve the soup with the hazelnuts and a drizzle of hazelnut oil.

    A few drops of hazelnut oil are enough, its aroma is powerful.

Our tips to get it right

  • Pick parsnips that feel firm and heavy for their size, a sign they're still juicy and not starchy inside.
  • Let the soup simmer gently rather than boil hard, so the parsnip keeps its full flavor without turning bitter.
  • Taste and adjust the salt after adding the cream, since it softens the soup and shifts the balance of flavors.

The variations

  • Swap part of the parsnip for carrot for a more orange color and a sweeter taste.
  • For a dairy free version, use soy or oat cream and olive oil instead of butter.
  • To save time, skip the oven step and cook everything in the pot, the soup is still great even without caramelization.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A bit of fresh goat cheese
  • A warm tea after the meal

Storage

The soup keeps for 2 to 3 days in the fridge in an airtight container. It freezes well for up to 2 months, ideally without the cream, which you can stir in when reheating. Reheat gently on the stove, stirring, and add a splash of water if it has thickened.

Questions about this dish

Can you make parsnip soup ahead of time?

Yes, you can make it the day before and reheat it gently before serving. Add the hazelnuts and hazelnut oil only at the last minute so they stay crunchy.

Can you replace hazelnuts with another nut?

Yes, almonds or walnuts work well, toasted the same way. The flavor will be a bit different but just as tasty.

How do you make the soup creamier without cream?

You can add a bit more potato or a splash of milk to thicken it without making it heavy. A powerful blender also helps get a really smooth texture.

Is parsnip soup good for kids?

Parsnip's mild, slightly sweet taste is often a hit with kids, though some are sensitive to its distinct flavor. You can cut back on the hazelnuts or serve them on the side so everyone can adjust to their taste.

How long does it take to make a parsnip and hazelnut soup with toast?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a parsnip and hazelnut soup with toast?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a parsnip and hazelnut soup with toast cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, tree nuts. Always check the labels of the products you buy.

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