Creamy Leek and Parsnip Soup with Toasted Hazelnuts

A warming and comforting soup, perfect for a chilly day. The sweetness of the parsnips complements the subtle onion flavor of the leeks, topped with crunchy toasted hazelnuts.

Prep Time

15 minutes

Total Time

45 minutes

Calories

350 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.49/serving

Season:

☀️ Summer•🍂 Autumn•❄️ Winter

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

2largeLeeks(White and light green parts only, thoroughly washed and sliced)

£1.50

3mediumParsnips(Peeled and chopped)

£0.80

1mediumOnion(Chopped)

£0.30

2clovesGarlic(Minced)

£0.15

6cupsVegetable Broth(Low Sodium Preferred)

£1.20

2tablespoonsOlive Oil

£0.25

0.3cupHeavy Cream (optional)(For extra richness. Can be substituted with coconut cream for vegan option.)

£0.35

0.3cupHazelnuts(Chopped)

£0.75

1sprigFresh Thyme(Or 1/2 teaspoon dried thyme)

£0.50

to tasteSalt

£0.05

to tasteBlack Pepper(Freshly ground)

£0.10

Total Cost

£5.95

£1.49 per serving

Instructions

1.
Preheat oven to 350°F (175°C). Spread chopped hazelnuts on a baking sheet and toast for 8-10 minutes, or until fragrant and lightly golden. Watch carefully to prevent burning.
2.
While the hazelnuts are toasting, heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3.
Add the sliced leeks and minced garlic to the pot. Cook, stirring occasionally, until the leeks are softened and translucent, about 5-7 minutes.
4.
Add the chopped parsnips and thyme sprig to the pot. Cook for another 2-3 minutes, stirring occasionally.
5.
Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the parsnips are very tender.
6.
Remove the thyme sprig. Carefully transfer the soup to a blender or use an immersion blender to puree until smooth.
7.
Return the soup to the pot. Stir in the heavy cream (if using) and season with salt and pepper to taste.
8.
Ladle the soup into bowls and garnish with toasted hazelnuts.

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My Notes

Nutrition Information

Nutrition per serving (400g)

350 kcal / 1464 kJ

Carbs

32g

12% of RDA

Fat

22g

31% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

11 g

12% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

Make sure to wash the leeks very thoroughly as they can trap dirt between the layers.

For a richer flavor, roast the parsnips and leeks in the oven before adding them to the pot.

If you don't have hazelnuts, you can use other nuts like almonds or walnuts.

Soup can be made ahead of time and reheated. Add the cream just before serving.

If you want a thinner soup, add more broth.

Cooking Equipment

Oven

Stove

Large Pot or Dutch Oven

Blender or Immersion Blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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