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Hazelnut Parsnip Soup

By January 15, 2017Recipes
Reading Time: 2 minutes
The next Whole Life Challenge starts in:

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!

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Hazelnut Parsnip Soup

Winter soups are a fantastic way to feel satisfied and healthy without doing too much work.

Category Dinner, Lunch, Side Dish, Soup, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Alma Schneider


  • 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


  1. In a large pot, add the parsnips and the scooped out acorn squash. Discard the squash skin.
  2. Add in the hazelnut milk, salt, and black pepper, and stir over a low flame until all the vegetables are heated through.
  3. When it is hot, add in the rosemary and stir.
  4. Blend in a countertop device or use a hand blender to puree.
  5. Serve hot with chopped hazelnuts as garnish.

Recipe Notes

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.

Alma Schneider
Alma is a Licensed Clinical Social Worker, cooking coach, and food blogger. She is the founder of Take Back the Kitchen, a lifestyle program created to help people recognize and overcome common and unique obstacles to planning and preparing healthy meals. Alma provides demonstrations, workshops, and speaking engagements for individuals and non-profits, as well as for corporate wellness workshops, lunch and learns, and company retreats.

Alma has presented at TEDx and is the recipient of The American Red Cross award for Community Service. She has been featured on the Today Show, TV Land, CBS News and is a frequent contributor for CBS, Diabetic Lifestyle, and She has been featured in Family Circle Magazine, Family Fun Magazine, and numerous other websites and publications. Her syndicated recipe column appears in more than twenty print and online newspapers. Alma has been on the Whole Life Challenge for a year and a half and has never felt better.