Hazelnut Soup


Mmmmmm… is yummy soupy soup! Inspired by Disney’s Tangled, we have been wanting to create our own version of Rapunzel’s favourite hazelnut soup. What better time for a thick, hearty soup than the first big snowfall of the year! The carrot and parsnip gives the soup great body, while the fresh Granny Smith apples lighten the soup’s flavour and compliment the rich hazelnuts. This vegan friendly soup is filling and satisfying, while helping you load up on veggies you may otherwise neglect during the holiday season.


4 parsnips, peeled and sliced
3 carrots, peeled and sliced
1 Spanish onion, peeled and sliced
2 Granny Smith apples
3 Tbsp olive oil
4 cups vegetable stock
1/2 tsp sage
1/2 tsp thyme
3/4 cup almond milk
3/4 cup toasted hazelnuts, chopped
salt and pepper to taste


Preheat oven to 350 degrees F. Toss parsnips, carrots and onion in 2 Tbsp of olive oil. Spread on lined baking sheets and season with salt and pepper. Bake for 20 minutes. Toss apple slices in remaining Tbsp of olive oil. Add to baking tray with vegetables. Continue baking for an additional 15-20 minutes or until parsnips are very tender and slightly browned. Transfer vegetables and apples to a large pot. Add vegetable stock, sage, and thyme. Cook over medium high heat for 8-10 minutes.

Remove from heat. Transfer to a blender or use an immersion blender to blend veggies with almond milk until smooth. Garnish with toasted hazelnuts and serve. Optional – garnish with hazelnut oil as well as toasted hazelnuts.


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