This velvety smooth vegan hazelnut soup is cozy in a bowl. It's rich, nutty, plant-based - So it totally checks all the boxes for comfort food without the heaviness. Roasted hazelnuts bring out that creamy, warm, toasty flavor, while sweet parsnips and buttery potatoes make everything silky smooth. It feels like a fancy dinner party moment, but it’s actually super simple and weeknight-friendly.
Why Is This Vegan Hazelnut Soup So Yum
There’s something about this soup that makes it feel a little special. Maybe it’s the way toasted hazelnuts add that deep, nutty richness. Or the parsnips with their natural sweetness that balance everything out just right. Whatever it is, it works.
Here’s why I think you’ll love it:
- It’s naturally creamy without any dairy.
- It can come together in under 30 minutes.
- One pot = easy cleanup.
- It’s super flexible - Easy to tweak with what you have.
- It’s simple but still feels like a “wow” kind of dish.
Pro Tip: Toasting the hazelnuts before blending brings out much more flavor. Small step, big flavor boost.
What Makes This Vegan Hazelnut Soup So Special?
This soup is a creamy, dreamy blend of roasted hazelnuts, sweet parsnips, tender potatoes, shallots, garlic, and scallions - All simmered in broth and blended until smooth. It’s comforting but light, with a cozy depth of flavor.Oh, and if you’ve ever played Disney Dreamlight Valley or watched Tangled, this is the magical hazelnut soup from the storybook kitchen.
Ingredients, Substitutions & Allergy-Friendly Tips
You don’t need a ton of ingredients to make this soup, and most are pantry staples. Plus, it’s super forgiving.
What You’ll Need
- Hazelnuts – Toasted or blanched and skinless. Rich, nutty, and loaded with antioxidants and vitamin E.
- Parsnips – Slightly sweet, earthy, and full of fiber, potassium, and vitamin C.
- Potato – Adds creaminess without any cream.
- Shallot – Mellow flavor.
- Garlic – Always.
- Vegan butter – For richness and a silky base.
- Nutritional yeast – Optional, for umami boost.
- Fresh thyme – Tied in a bundle.
- Scallions – Whites for cooking, greens for garnish.
- Vegetable broth – Use your favorite.
Ingredient Swaps
- No parsnips? Carrots work too.
- No shallots? An onion will do.
- Out of vegan butter? Use avocado or olive oil.
Allergy-Friendly Options
- Nut-free – Sub sunflower seeds or white beans with a little tahini.
- Oil-free – Sauté veggies in broth.
- Gluten-free – Just check that your broth is labeled GF.
How to Remove Skins from Hazelnuts
Hazelnut skins can be a bit bitter, so getting rid of them makes your soup smoother and sweeter.
- Toast hazelnuts at 350°F for 8–10 minutes.
- Place warm nuts on a clean kitchen towel.
- Rub them gently to flake off the skins.
- Alternatively, blanch them in boiling water for 3–5 minutes and rub the skins off once cool.
Pro Tip: Pre-blanched hazelnuts from the store? So worth it. Total time-saver.
How to Make Creamy Vegan Hazelnut & Parsnip Soup (Step-by-Step)
- Step 1: Wash, peel, and chop your parsnips, potato, and shallot. Chop and separate the white part of your scallions to sauté, and the green parts of your scallions to garnish. Tie up your thyme sprigs with a kitchen string.
- Step 2: Melt vegan butter in a large pot over medium heat. Add chopped shallots and white parts of the scallions. Cook for 2-3 minutes until soft.
- Step 3: Toss in the hazelnuts, garlic, and thyme. Toast gently for 2–3 minutes.
- Step 4: Add chopped parsnips, potato, nutritional yeast, and veggie broth. Give it a stir, and then bring the broth to a boil. Reduce heat and simmer, partially covered, for 20 minutes or until veggies are soft.
- Step 5: Remove thyme. Use an immersion blender or blend in batches until velvety smooth. Then add salt and pepper to taste. To adjust the thickness of the soup, add more broth if needed.
- Step 6: Top with scallion greens, vegan cream/coconut cream, or a drizzle of truffle oil. For sides, go crunchy with my Spicy Cucumber Salad or cozy with a thick slice of Semolina Bread.
Common Mistakes & Easy Fixes
With its creamy texture and rich flavors, hazelnut soup pairs beautifully with a variety of dishes. Try serving yours with some of these options:
- Too thin? Let it simmer uncovered or add extra potato.
- Gritty? Blend again or strain.
- Too salty? Add plant milk or another potato.
- Cream split? Stir in cream off the heat.
Flavor Variations
- Add a chopped green apple with the aromatics.
- Stir in sautéed mushrooms for extra depth.
- Swap thyme with rosemary or sage.
- Add nutmeg or cardamom for fall vibes.
- Want heat? A spoonful of chili garlic sauce does the trick.
Storage, Reheating & Freezing Tips
- Fridge: Keeps 4–5 days.
- Freezer: Store up to 3 months.
- Reheat: On the stove or in the microwave. Add a little more broth, if the soup is too thick.
Pro Tip: If using cream, wait to stir it in until reheating.
FAQ
Yes! Try sunflower seeds or white beans with tahini.
Absolutely—chop your veggies and toast your hazelnuts in advance.
Not a must, but for the smoothest texture, it helps.
More Cozy Vegan Recipes You’ll Love
If this vegan hazelnut soup made your day, you’ll definitely want to cozy up with more of my favorites:
Creamy Vegan Hazelnut Parsnip Soup
DESCRIPTION
EQUIPMENT
- Dutch Oven or large pot
- Sharp knife
- Cutting board
- Kitchen String to tie around thyme
- Immersion blender or high-speed blender
INGREDIENTS
- 1 cup toasted hazelnuts skinless
- 2 whole parsnips peeled and chopped
- 2 whole potato peeled and chopped
- 1 whole shallot diced
- 2 tablespoon garlic minced or paste
- 2 tablespoon vegan butter
- ¼ cup nutritional yeast
- 1 bunch thyme
- 1 cup scallions chopped
- 4 cups vegetable broth low sodium
- 1 teaspoon salt
- ½ teaspoon black pepper
- vegan cream/coconut cream optional to garnish
METHOD
To Remove the Skin off Hazelnuts
- Method 1 - Preheat oven at 350℉. Spread shelled hazelnuts in a single layer on a baking sheet, and roast them for 8-10 minutes. Once the skin starts to crack and blister, then remove from oven. Transfer them on to a clean kitchen towel, and rub the hazelnuts vigorously with the towel. Note - The friction and steam from the hot nuts will help loosen and remove most of the skin.
- Method 2 - Bring water to a rolling boil in a medium size pot. Add the hazelnuts, and let them boil for about 3-4 minutes. Then immediately strain the hazelnuts, and run them through cold water to cool them off. Transfer them to a clean kitchen towel, and try to rub off most of the skin with the towel.
- Method 3 - Purchase store-bought blanched hazelnuts without the skin, and save yourself the hassle of doing it yourself.
How to Make Vegan Hazelnut Parsnip Soup
- Wash all your vegetables thoroughly. Peel the parsnips, potatoes, and shallots.Chop the parsnips and potatoes into small pieces (about 1"). Chop shallots. Finely chop the scallions - Keep the white parts separate from the green parts. Note: You'll need about ½ cup of the white scallion parts for cooking. The green parts are used later for garnishing. Gather the thyme sprigs into a small bunch, and tie them tightly together with a piece of kitchen string.
- Melt vegan butter in the Dutch oven over medium heat. Add the chopped shallots and the white parts of the scallions to the pot. Cook for 3-4 minutes till translucent.
- Next stir in the hazelnuts, garlic, and the tied bunch of thyme. Cook for about 2-3 minutes.
- Add the chopped parsnips, potatoes, nutritional yeast, and broth. Stir it all together and let it come to a boil. Then cover askew for 20 minutes on a low simmer till parsnips and potatoes are fork tender.
- Carefully remove the pot from the heat, and discard the tied bunch of thyme. Use an immersion blender to purée the soup directly from the pot. No immersion blender? Let the soup cool off, and then carefully transfer the soup in batches to a high-speed blender and blend until smooth. Be cautious with hot liquids.
- Add salt and pepper- Taste to adjust the seasoning, if needed.
- Ladle the soup into serving bowls, drizzle with some vegan cream. Garnish with scallions (green parts) and crushed black pepper before serving.
NOTES
-
- Use pre-blanched hazelnuts.
This is a game-changer. Pre-blanched or pre-roasted hazelnuts save you the hassle of skinning them. Just double-check they’re unsalted. - Chop veggies ahead of time.
You can prep and refrigerate chopped parsnips, potatoes, and aromatics 1–2 days in advance. Store in airtight containers so you can just dump and go when you're ready to cook. - Toast nuts and bundle herbs early.
Toast your hazelnuts and tie your thyme sprigs earlier in the day or even the night before. Store them in an airtight container or zip bag at room temp. - Freeze in portions.
Freeze leftovers in single-serve jars or silicone cubes for easy grab-and-go meals. Reheat only what you need—no waste, no extra dishes. - Immersion blender = fewer dishes.
If you have one, use it! It’s less mess and you don’t need to transfer hot soup into a blender (just be careful of splashes!).
- Use pre-blanched hazelnuts.
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