Winter soups are a fantastic way to feel satisfied and healthy without doing too much work. Unlike many healthy meals, they tend to garner fewer objections from the pickier members of your household. And if you live solo, they’re a great way to spend less time cooking and have plenty of leftovers to reheat.
Winter soups also provide a fantastic opportunity to do a little vegetable exploration. You’ve probably seen parsnips in the grocery store (and you may have to tell the check-out clerk what they are), but I’m betting you’ve never made them in such a simple and unique recipe as this.
Give it a try and I’m willing to bet you add it to your winter (or maybe even year-round) recipe repertoire.
P.S. This recipe is also a great way to use leftover root veggies and squash!
Hazelnut Parsnip Soup
Winter soups are a fantastic way to feel satisfied and healthy without doing too much work.
- 3 cups roasted parsnips diced
- 1 halved and roasted acorn squash
- 1 quart hazelnut milk watch your ingredients or make your own
- 1 tsp fresh rosemary chopped
- 1/2 tsp black pepper ground
- 1 tsp Kosher salt
- 1/4 cup hazelnuts chopped and toasted
In a large pot, add the parsnips and the scooped out acorn squash. Discard the squash skin.
Add in the hazelnut milk, salt, and black pepper, and stir over a low flame until all the vegetables are heated through.
When it is hot, add in the rosemary and stir.
Blend in a countertop device or use a hand blender to puree.
Serve hot with chopped hazelnuts as garnish.
This recipe is compliant on all nutrition levels — Kickstart, Lifestyle, and Performance — as long as you are careful about the hazelnut milk ingredients. You can make your own hazelnut milk using this recipe.
And here are some easy directions for how to roast an acorn squash. You can do something similar with parsnips by dicing them, dressing them with some oil, and setting them in a roasting pan.