zoom Parsnip, hazelnut and apple soup

    Save to your scrapbook

    Parsnip, hazelnut and apple soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Parsnip, hazelnut and apple soup

    • Vegetarian
    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 35 minutes
    • Total time: 55 minutes

    Serves: 4


    100g blanched hazelnuts, roughly chopped
    20g sage, leaves picked
    500g essential parsnips, peeled and cut into 1cm chunks
    2 essential cox or other tart British apples, peeled and cut into 1cm chunks
    4 tbsp cold-pressed rapeseed oil
    1 litre hot fresh vegetable stock
    4 tbsp crème fraîche, to serve


    1. Preheat the oven to 220˚C, gas mark 7. Reserve a small handful of the nuts and sage leaves. Toss the rest on a baking tray with the parsnips, apples and 1 tbsp oil; season. Spread out; roast for about 30 minutes, until just tender.

    2. Discard the sage; transfer the tray contents to a powerful blender (or use a stick blender). Blend, in batches if necessary, with most of the stock. Add the remaining stock to the tray to lift off any remaining caramelised morsels, adding these to the blender as well. Blend until smooth, loosening with a little water if needed, until it’s the consistency of double cream; season.

    3. Heat the remaining 3 tbsp oil in a small pan. Add the reserved sage and hazelnuts; fry for 1 minute on a medium heat, until golden and crisp. Spoon the soup into bowls, adding a spoonful of crème fraîche to each and topping with the crispy sage and nuts.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    4 stars