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Hazelnut Parsnip Soup
Winter soups are a fantastic way to feel satisfied and healthy without doing too much work.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Ingredients
- 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
Instructions
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In a large pot, add the parsnips and the scooped out acorn squash. Discard the squash skin.
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Add in the hazelnut milk, salt, and black pepper, and stir over a low flame until all the vegetables are heated through.
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When it is hot, add in the rosemary and stir.
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Blend in a countertop device or use a hand blender to puree.
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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.