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Home Romige pastinaaksoep met geroosterde hazelnoten

Soup Vegetarian Autumn Winter Comfort food Quick

Parsnip is one of those vegetables that really shines in soup. Its natural sweetness becomes even more pronounced if you lightly sauté the vegetable first, and with a splash of cream and a pinch of nutmeg you turn it into something special. Roasted hazelnuts add the finishing touch: crunchy, nutty and simply delicious. This is the soup everyone asks you for the recipe for.

Recipe

Romige pastinaaksoep met geroosterde hazelnoten

This creamy parsnip soup is exactly what you need on a cold day. Sweet, earthy and topped with crunchy roasted hazelnuts.

Course	Starter
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	10 min
Total	35 min

Equipment

Large soup pot
Immersion blender
Frying pan
Ladle
Cutting board
Chef's knife
Deep soup plates or bowls

Ingredients

600 g parsnips, peeled and cut into pieces
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 liter vegetable stock
100 ml heavy cream
50 g hazelnuts
Pinch of nutmeg
Salt and freshly ground black pepper
Olive oil
Fresh thyme (optional, for garnish)

How to make creamy parsnip soup with roasted hazelnuts?

Heat a drizzle of olive oil in a large soup pot over medium heat. Add the onion and garlic and sauté for 3 minutes until soft and translucent.
Add the parsnip pieces and cook for 4 minutes, so they take on a little color and the flavors develop.
Pour in the vegetable stock and bring to a boil. Let the soup simmer gently for 20 minutes until the parsnips are completely tender.
Meanwhile, toast the hazelnuts in a dry frying pan over medium heat for 2 to 3 minutes, until they are golden brown and fragrant. Let them cool and roughly chop.
Remove the pot from the heat. Puree the soup with an immersion blender until completely smooth. Stir in the heavy cream and season with nutmeg, salt and freshly ground black pepper.
If needed, warm the soup briefly over low heat. Ladle into deep bowls, scatter the roasted hazelnuts over the top and finish with a drizzle of good olive oil and, if desired, fresh thyme leaves.

Cooking mode Prevents your screen from going to sleep

A good immersion blender makes the difference with soups like this. Make sure you have a model powerful enough to puree the parsnips truly velvety-smooth, because a coarse texture doesn't do this soup justice. With the right tool you can serve a perfect soup every time.

This soup also freezes beautifully. Make a double batch, freeze in portions and you'll always have a tasty lunch or dinner ready. Serve with good bread on the side for a complete meal you'll really enjoy.

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