Name: Cream of parsnip, mushroom, and hazelnut soup
Prep time: 30 min
Cook time: 20 min
Yield: 4 people
Cuisine: France
Ingredients: 4 parsnip; 300 g ofbutton mushrooms (costs); 1 onion; 100 g ofhazelnuts (shelled); 1 liter ofhazelnut milk; olive oil; salt, pepper; vegetable brush

appetizers creative cuisine heirloom vegetables mushrooms prepared in advance root vegetables slow cooking

Updated on 14 April 2025 by

charlie

6 reviews 4.6 : Very good

Diet

Vegan Vegetarian

Level

Easy

Calories

72 pour 100g

Preparation

30 minutes

Cooking

20 minutes

I discovered this recipe for parsnip soup with mushrooms and hazelnuts in the book Vegan, Audrey Cosson, Les Petits Basiques - Mango, 78 pages. This little book offers simple and clever recipes to help you get started with vegan cooking without sacrificing flavor or indulgence.

In this soup, we’ll use hazelnut milk to thicken the vegetables. I was a little worried it might be a bit cloying, as cow’s milk often is for me.

But after tasting it, that’s not the case at all. This soup is nourishing and well-balanced between the parsnip and its typical root vegetable flavor, the earthy, forest-like aromas of the mushrooms, and the sweetness and toasted notes of the hazelnut.

It’s also very easy to make; the most tedious part is cleaning the mushrooms one by one, but with a vegetable brush, it still goes pretty quickly.

I hope you enjoy this recipe as much as I do, and that it encourages you to try other recipes from the vast world of vegan cuisine!

For

people

Add to shopping list

4 parsnip
300 g of button mushrooms costs
1 onion
100 g of hazelnuts shelled
1 liter of hazelnut milk
olive oil
salt, pepper

Accessories
vegetable brush

1
Peel and finely chop the onion.
2
Peel and cut the parsnip into pieces.
3
Trim the dirt from the stems of the mushrooms. Give them a quick brush and rinse them.
Cut the mushrooms in half.
4
In a casserole dish, sauté the onion in a little olive oil until it becomes translucent.
5
Add the parsnips and mushrooms.
Sauté them for about 5 minutes, stirring occasionally.
6
Pour in the hazelnut milk and bring the mixture to a boil.
7
Reduce the heat and simmer the soup, covered, for 20 minutes.
8
Once the food is cooked, blend the contents of the pot.
9
Crush the hazelnuts in a mortar.
10
Serve this cream of soup piping hot, and sprinkle a few teaspoons of crushed hazelnuts on top.