Creamy Parsnip and Rosemary Soup

The creamiest parsnip and rosemary soup. Very easy to make and tastes like pure comfort. Serve with big chunks of toasted bread and olive oil. Yum!

It’s definitely getting to be soup weather, and I’m always looking for new flavour combinations.

This one is a bit of a classic, though. Roast parsnip, rosemary and garlic, really simple yet such a lovely combination of flavours, especially when topped with crunchy toasted hazelnuts.

I absolutely love adding a crunch to soups as, although I really like the warming smoothness of a hearty soup, I still like to add a bit of texture.

The hazelnuts also add some fantastic plant based protein to keep you fuller for longer.

I went along to an amazing bread making class at The Jamie Oliver Cooking School on Sunday for a fantastic bread making course.

I learnt loads as, although I’m a dab hand at flatbreads, I’m not that confident with yeasty breads.

We made simple white rolls (to go with the pumpkin soup we scoffed down at the end), focaccia and my favourite, a wholemeal breakfast loaf stuffed with caramelised onions and toasted hazelnuts – amazing!

The lucky thing is I’ve still got some left, and it’s the perfect soup dipper! I had to recreate it with my own inclusions.

I’m thinking; sun-dried tomato, olives, hummus maybe…super yummy!

The Recipe

Prep time: 10

Cook time: 20

4 servings

4.34 from 3 votes

Ingredients

500 grams organic parsnips
2 tbsp olive oil
1 large onion roughly chopped
1 tbsp olive oil
1 tsp fresh rosemary chopped
2 cloves garlic sliced
2 pints veg stock
4 tbsp coconut cream
2 tsp sea salt
Twist black pepper
50 grams hazelnuts

Instructions

Chop up the parsnips and add them to a baking tray with the olive oil, sea salt and pepper. Toss to coat and the roast for 40 mins on a medium heat.
Fry the chopped onion in a large saucepan on a low heat for approx 8 minutes until soft and browning. Add the garlic and rosemary and for a further few minutes.
Add the roasted parsnips and 1 pint of veg stock to the saucepan and bring to the boil.
Reduce the heat and simmer for 5 minutes.
Blitz with a hand blender or transfer to your food processor to blitz, then pour back into the saucepan.
Stir in the coconut cream and season generously.
Quickly toast the hazelnuts in a dry pan on a medium heat for a few minutes until browning.
Top with the hazelnuts and springs of rosemary.

Print Recipe

I'd love to hear your comments…

Adele

5 months ago Reply

Absolutely delicious. I used Greek yogurt instead of the coconut cream but as always your recipes are amazing
Nicki

4 years ago Reply

Delicious – made this last weekend for my finicky bubble of 3 – we all loved it. I used 1 pint of veggie stock and thought rather thick – had to add extra water. Then noticed ingredient list said 2 pints veggie stock – ah! Was still delicious and well seasoned with only 1 pint – though I suppose rather thicker and richer than it was meant to be – and wouldn’t have been enough to share around had we had more than our bubble. So easy – will bookmark and make again.
Laura

5 years ago Reply

Is there a substitute for parsnips that works for this recipe?
- Niki
  
  5 years ago Reply
  
  Hi Laura
  Definetly! Potatoes, sweet potatoes or squash would all be really good.
  Much love
  Niki xxx
Maria Tannant

5 years ago Reply

Just cooked this soup (without nut dressing) and confess it’s divine. Perfect blend of rosemary and coconut which brings out the flavours.
- Niki
  
  5 years ago Reply
  
  Hi Maria
  So happy to hear you like it!
  Much love, Niki xxx
Natalia

8 years ago Reply

How beautiful this soup looks <3
- Niki
  
  8 years ago Reply
  
  Thank you thank you! ????
Amelia

9 years ago Reply

Sounds and looks so yum!
x
- Joanne
  
  3 years ago Reply
  
  Hi is it two or one pint of veg stock ingredients and instructions clash. Thanks
- Niki
  
  9 years ago Reply
  
  Thank you so much Amelia
  I’m really glad you like it.
  Best wishes
  Niki xx