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Creamy Vegan Hazelnut Soup
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Hazelnut Soup

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!
Course Appetizer, Holiday Recipes, Main Course, Meatless Recipes, Soup, Vegan Main Dish Recipes
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 311kcal
Author Louisa

Equipment

Ingredients

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.
    Top view photo of a stock pot, filled with leeks, garlic, shallots, rosemary, thyme, and hazelnuts. They are being sauteed until softened. There is a wooden spoon in the pot for stirring.
  • Add the potato, parsnips, and vegetable stock. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
    Top view photo of a stockpot with vegetable stock, potatoes, and parsnips ready to simmer, along with the other ingredients to make Hazelnut Soup.
  • Stir in the almond milk and remove from the heat.
    Top view photo of a stockpot with milk added to the Hazelnut Soup mixture. There is still a wooden spoon in the stockpot.
  • Blend the hazelnut soup with a high-powered blender until smooth.
    Top view photo of a blender with the Hazelnut Soup mixture i the blender. It has been pureed until smooth.
  • Garnish with rosemary sprigs and chopped hazelnuts if desired. Enjoy!
    Top view photo of a white bowl filled with hazelnut soup. In the top of the photo, there is bread and a small bowl filled with chopped hazelnuts. In the bottom of the photo is a silver spoon and another bowl of hazelnut soup.

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.

Nutrition

Serving: 1c | Calories: 311kcal | Carbohydrates: 36g | Protein: 6g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1011mg | Potassium: 764mg | Fiber: 8g | Sugar: 9g | Vitamin A: 770IU | Vitamin C: 30mg | Calcium: 128mg | Iron: 3mg