Roasted Hazelnut Soup
A simple recipe perfect for a Tangled Movie Night, this Roasted Hazelnut Soup is rich and creamy – no wonder it’s Rapunzel’s favorite!
Roasted Hazelnut Soup Recipe
“I brought back parsnips. I’m going to make hazelnut soup for dinner. Your favorite! Surprise!”
Hazelnut and parsnips.
Doesn’t that combination sound so comforting and delicious?
I couldn’t resist the desire to try to make my own hazelnut and parsnip soup for our family’s Tangled Movie Night. This recipe is a great way to introduce kids’ to the distinct nutty, earthy and sweet flavor of parsnips.
Parsnips can have a great bite to them – not spicy, just a little bit more edge than their root vegetable cousin, the carrot.
The hazelnuts bring their own nutty richness to this recipe, adding an almost buttery flavor. Roasting them helps develop their flavor even more and allows them to hold their own in this recipe, alongside the parsnips.
I decided to skip adding cream to this recipe and instead used a potato to give the soup a creamy, rich mouthfeel. Of course, you could add heavy cream for an even more decadent soup.
A swirl of olive oil enhances the silkiness of the soup and a garnish of sautéed mushrooms and more roasted hazelnuts adds some texture and more earthy flavors.
Can I freeze this soup? Yes! Portion into freezer-safe containers or freezer bags and freeze up to 3 months.
Can I replace the parsnips with something else? Sweet potatoes or carrots can work in this recipe but the flavor will be different. I do not recommend turnips as their strong flavor will overpower this soup (and little tastebuds).
For our Rapunzel movie night, I served:
- this Hazelnut Soup
- Garlic Bread Braids
- Skillet Chocolate Chip Cookie
- Elderflower Champagne cocktail for me, Elderflower Cordial for Ella
You don’t need plenty of time or a crazy elaborate meal to make a fun, themed movie night extra-special.
Check out our other soup recipes:
Roasted Hazelnut Soup Ingredients
- Hazelnuts
- Olive Oil
- Onion
- Garlic
- Parsnips
- Potato
- Vegetable Broth or Water
- Thyme, optional
- Salt, to taste
- Lemon juice, optional
- Mushrooms, optional garnish
Scroll down to the printable recipe card for full measurements.
Tip: you can roast the hazelnuts in advance and keep in an airtight container until ready to use. You can also add a chopped apple to increase the sweetness of this soup.
Kitchen Tools You May Find Helpful
- High-powered blender <– this is the one I use, it’s pricey but a workhorse
- Sharp kitchen knife <– this is a great set
- Measuring cups and spoons
- Heavy stockpot or Dutch Oven <– highly recommended for even cooking and seamlessly transferring this recipe from the stove to the oven
How to Make Hazelnut Soup
Preheat oven to 350ºF.
Place your hazelnuts in an even layer on a cookie sheet.
Bake for 10-15 minutes until dark in color, but not burnt.
To remove the skins from your hazelnuts, place them in a container with a lid and give them a good shake. The skins should fall right off. (It is totally fine to skip this step – the skins do not need to be removed for this recipe.)
Peel and chop your veggies.
Place the olive oil in a stockpot over medium heat.
When the oil is hot, add the onions and sauté for 2-3 minutes, until translucent and starting to golden. Add the garlic and cook 1 minute.
Add the parsnips and 3/4 cup of the roasted hazelnuts and give a good stir.
Add the water or veggie broth and increase heat to medium-high.
Bring to a boil, then reduce heat to medium-low to simmer. Continue simmering for 15-20 minutes, until the potatoes and parsnips are fork tender.
Transfer the soup mixture to a high-speed blender and puree.
Add some additional olive oil to the soup to add a silky texture.
If you want to serve your soup with a mushroom garnish, heat 1 Tablespoon of olive oil in a skillet over medium heat. Once hot, add the sliced mushrooms and sauté for 4-5 minutes.
Serve the soup with a drizzle of olive oil and garnish with additional roasted hazelnuts and sautéed mushrooms.
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Roasted Hazelnut Soup
A creamy and rich hazelnut soup with parsnips - comforting and healthy.
Ingredients
- 1 cup Hazelnuts
- 2 Tablespoons Olive Oil, plus additional for serving
- 1 Onion, minced
- 2 cloves Garlic, minced
- 4 large Parsnips, peeled and chopped
- 2 Potato, peeled and chopped
- 4 cups water or broth
- Thyme, optional
- Salt, to taste
- Lemon juice, optional
- Mushrooms, optional garnish
Instructions
- Preheat oven to 350ºF.
- Place your hazelnuts in an even layer on a cookie sheet.
- Bake for 10-15 minutes until dark in color, but not burnt.
- To remove the skins from your hazelnuts, place them in a container with a lid and give them a good shake. The skins should fall right off.
- Peel and chop your veggies.
- Place the olive oil in a stockpot over medium heat.
- When the oil is hot, add the onions and sauté for 2-3 minutes, until translucent and starting to golden. Add the garlic and cook 1 minute.
- Add the parsnips and 3/4 cup of the roasted hazelnuts and give a good stir.
- Add the water or veggie broth and increase heat to medium-high.
- Bring to a boil, then reduce heat to medium-low to simmer. Continue simmering for 15-20 minutes, until the potatoes and parsnips are fork tender.
- Transfer the soup mixture to a high-speed blender and puree.
- Add some additional olive oil to the soup to add a silky texture. Add thyme and salt or any spices you desire at this time. Taste and adjust.
- If you want to serve your soup with a mushroom garnish, heat 1 Tablespoon of olive oil in a skillet over medium heat. Once hot, add the sliced mushrooms and sauté for 4-5 minutes.
- Serve the soup with a drizzle of olive oil and garnish with additional roasted hazelnuts and sautéed mushrooms.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 327Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 1mgSodium: 178mgCarbohydrates: 38gFiber: 7gSugar: 8gProtein: 7g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
This roasted hazelnut soup recipe is a fun addition to a family movie night and a great way to introduce your kids to the nutrient-rich parsnip.
For more fun Disney-inspired recipes, check out our Tiana-inspired Beignets or our Mickey Rice Krispie Treat.
Check out our other Appetizer Recipes here:
