Creamy Vegan Hazelnut Soup
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This hazelnut soup combines hazelnuts, parsnips, potato, and aromatics in one soul-warming soup. It’s so rich and creamy, you’ll never guess it’s vegan!
Inspired by the hazelnut parsnip soup from Disney’s Tangled, this hazelnut soup recipe will change how you make soups and use hazelnuts in the kitchen!
Soups don’t have to be boring and hazelnuts are not just for desserts.
Packed with cozy, complex flavors, this creamy hazelnut soup is guaranteed to become everyone’s favorite soup, whether or not they have a long, magical golden hair.
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Serve this parsnip hazelnut soup with vegan parmesan cheese for an impressive starter, or enjoy it as the ultimate comfort meal with bread on the side. I think our hot cross buns add the perfect sweet contrast to this soup!
Why You’ll Love This Hazelnut Soup Recipe
- This hazelnut soup comes together in one pot with minimal effort but maximum flavor!
- Hazelnuts, parsnips, and potatoes blend into a velvety, deeply satisfying comfort food that’s anything but boring.
- Enjoy this vegan hazelnut soup as a vegan starter, or bulk it up with veggies and hearty sides for a wholesome meal.
Ingredients And Substitutions
Olive oil – For cooking the flavorful base of veggies and aromatics. You can also use vegan butter to add richness to the hazelnut soup.
Shallots, leek, and garlic cloves – They create a foundation of savory and sweet flavors without being too overpowering.
Fresh rosemary and dried thyme – These fragrant herbs pair well with the earthy flavors of the hazelnut parsnip soup.
Hazelnuts – Combined with sweet and mildly earthy taste of parsnips, the nutty flavor of hazelnuts helps create a soup that’s simple yet full of depth. We haven’t tried this vegan soup recipe with other nuts, but cashews might be a good alternative.
Potato – For a hearty and oh-so-satisfying creamy hazelnut soup. Feel free to add more nutritious and tasty vegetables like carrots and turnips to this parsnip hazelnut soup!
Parsnips – Swap parsnips for cauliflower if you want a less sweet, more savory take on this soup.
Vegetable stock – We’ll boost the flavor of this hazelnut soup by using veggie stock instead of water.
Unsweetened almond milk – Creaminess is key for a great hazelnut soup, and you don’t need dairy to get it. We love using almond milk for the perfect creamy texture.
Salt and black pepper – Salt and pepper are all you need to let this hazelnut soup’s earthy, sweet, and savory flavors shine.
Tips For Making This Recipe
Roast Your Hazelnuts
For a deeper flavor, roast your hazelnuts in a saucepan over medium heat or in the oven at 350°F for 10 minutes. Then, wrap the roasted hazelnuts in a clean kitchen towel and rub them around to peel them!
Blend the Soup Safely
You’ll get a smoother soup mixture with a high-speed blender than a handheld immersion blender. Let the soup cool slightly, remove the center cap from the blender lid, and blend the soup in batches, filling the jar no more than halfway. Hold a towel over the lid and blend the soup carefully to avoid splatters.
More Garnish Ideas
Besides herbs and hazelnuts, you can garnish your bowl of soup with a swirl of hazelnut oil, maybe some croutons on top, or a pinch of red pepper flakes for added kick.
Hazelnut Parsnip Soup Recipe FAQs
What does hazelnut soup taste like?
This vegan hazelnut soup tastes rich and complex, blending the nutty, earthy sweetness of hazelnuts and parsnips with the savory, herby notes of the aromatics.
Do hazelnuts need to be blanched for this hazelnut soup recipe?
Blanching isn’t required for this dairy-free hazelnut soup, but if you prefer skinless hazelnuts, a 3-minute blanch with baking soda makes peeling easier.
What to do if hazelnut soup is too thick?
If your hazelnut parsnip soup is too thick, just stir in a little more vegetable broth until it reaches your desired consistency.
What goes well with hazelnut soup?
You can pair this creamy hazelnut soup with crusty bread slices or your favorite vegan sandwich. A veggie-packed salad is also wonderful to balance out the richness of this soup.
How do you store hazelnut soup?
You can refrigerate your leftover dairy free hazelnut soup in an airtight container for up to 4 days or freeze it for up to 3 months.
More Delicious Vegan Soup Recipes
- Vegan Potato Soup
- Vegan Chicken Noodle Soup
- Instant Pot White Bean Soup
- Vegan Tomato Soup
- Vegan Tortilla Soup
I found this recipe Vegan African Peanut Stew that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Hazelnut Soup
Equipment
Ingredients
- 2 tbsp olive oil
- 3 shallots, diced
- 1 leek, diced
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp dried thyme
- 1 cup hazelnuts, chopped
- 1 large potato, peeled and diced
- 3 parsnips, peeled and diced
- 6 cups vegetable stock
- 1 cup unsweetened almond milk
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Fry the shallots and leek for 6 to 8 minutes until softened, then add the garlic, rosemary, thyme, and hazelnuts. Continue cooking for another 2 minutes.
- Add the potato, parsnips, and vegetable stock. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
- Stir in the almond milk and remove from the heat.
- Blend the hazelnut soup with a high-powered blender until smooth.
- Garnish with rosemary sprigs and chopped hazelnuts if desired. Enjoy!
Notes
- For a deeper flavor, roast your hazelnuts in a saucepan over medium heat or in the oven at 350°F for 10 minutes. Then, wrap the roasted hazelnuts in a clean kitchen towel and rub them around to peel them!
- You’ll get a smoother soup mixture with a high-speed blender than a handheld immersion blender. Let the soup cool slightly, remove the center cap from the blender lid, and blend the soup in batches, filling the jar no more than halfway. Hold a towel over the lid and blend the soup carefully to avoid splatters.
- Besides herbs and more hazelnuts, you can garnish your bowl of soup with a swirl of hazelnut oil, maybe some croutons on top, or a pinch of red pepper flakes for a kick.
I recently tried the Hazelnut Soup recipe and it’s incredible! The flavors are rich and comforting, and it’s surprisingly easy to make. It’s a unique and delightful dish that’s perfect for cozy evenings. Definitely adding this to my list of favorite recipes!
Thank you for your fantastic feedback, April! We’re so pleased to hear that you enjoyed the Hazelnut Soup and found it incredible. It’s great to know that the rich and comforting flavors impressed you, and that you found the recipe surprisingly easy to make. We’re thrilled that this unique and delightful dish fits perfectly into your cozy evenings and has made its way onto your list of favorite recipes. Your positive experience and insights are very encouraging to us and helpful to others who might be interested in trying this recipe.
Warm regards,
The HFHL Team