Toasted Hazelnut & Parsnip Soup Recipe

Prep: 15 mins – Cook: 20 mins – Total: 35 mins


  • 3 tablespoons oil or butter
  • one onion, diced ( see instructions in notes, if roasting)
  • 6 garlic cloves, rough chopped
  • 1 tablespoon thyme (or 1 tsp dried thyme)
  • 1/4 th of an apple, sliced
  • 1 lbs parsnips, washed and sliced to 1/2 inch thick disks
  • 4 cups stock- veggie or chicken
  • salt to taste
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon white pepper
  • 1/2 cup heavy cream, half and half or vegan cream (all optional- see notes)

Garnish: toasted hazelnuts ( or walnuts), crushed. A drizzle of hazelnut oil (optional). Thyme sprigs.


Stovetop version:  ( see notes for roasted version) 

  1. Heat oil in a large heavy-bottomed pot or dutch oven over medium heat. Add onions and saute until fragrant and golden, 6-7 minutes. Add garlic, thyme and apples. Saute 2-3 more minutes until frgrant.
  2. Add parsnips and stock and salt. Give a stir and bring to a boil. Lower heat, cover and simmer until parsnips are cooked through, about 12-14 minutes.
  3. Turn heat off and puree either using an immersion blender or regular blender ( blend in batches) until smooth. Place back in the pot over low heat.
  4. Whisk in the cardamom and white pepper, add the cream. Taste and adjust the saltand spices to your liking.
  5. Serve in bowls with crushed toasted haselnuts. A little drizzle of hazelnut oil is nice if you have it too. Top with a thyme sprig. Enjoy!

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Parsnip, Kumara And Taro Chips With Tomato Sauce Recipe


  • 2 large red kumara
  • 2 large parsnip
  • 1 small taro
  • Light olive oil or rice bran
  • Salt and freshly ground black pepper
  • Tomato sauce (makes approximately 1l)
  • 1 cinnamon stick
  • 2 tsp dried red chilli, chopped
  • 2 tsp ground allspice
  • 1.5kg ripe tomatoes
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1½ cups brown sugar
  • 3/4 cup cider vinegar
  • 1 Tbsp salt
  • ½ cup fresh basil


  1. Preheat the oven to 200C. Oil an oven tray. Peel and slice the vegetables into even sizes. Put on the tray and add more oil tossing until all are covered. Season well and toss again. Bake for 15 minutes then turn and continue cooking for approximately 15 more minutes or until all are golden and crisp.
  2. To make the sauce; put all the ingredients except the basil into a saucepan and bring to a boil then reduce the heat and simmer gently for approximately 1 1/2 hours, stirring occasionally and watching to make sure the sauce doesn’t become too thick.
  3. Remove the cinnamon stick then process in a blender. Add the basil and pulse to combine. Taste for seasoning then pour into sterilised jars or bottles.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!