Hazelnut Parsnip Soup (Rapunzel’s Favorite)

Did you know that Hazelnut Soup is Rapunzel‘s favorite? According to Disney it is. And according to my girls, who practically have that movie memorized. I don’t mind the repetition, though. I quite like the sound of Zachary Levi’s voice in my living room. (Chuck fiend here.)

Girls also happen to be very fickle, and unfortunately the Rapunzel-watching phase is over (for now). Right now they’re obsessed with Pocahontas, which I’m totally cool with. (Mel Gibson‘s nice, too.)

After a quick Google search and discovering that such a soup does exist (and I didn’t have to make it up my self… whew), I informed the girls that Mom was going to make Rapunzel Soup. my oldest asked, “Mom, what’s a . . . pawsoup?” (Parsnip)

Making this soup was a good produce lesson for my kids, as I purchase a few things I don’t use on a regular basis. Like parsnips. And leeks, which are obnoxiously difficult to stash in a plastic produce bag.

It wasn’t until a year or two ago that I knew what parsnips, turnips, and rutabagas looked like. Out of curiosity I bought one of each at the grocery store.

These, my friends, are parsnips.

That poor cashier. By the time I got to the front I was hazy on which was which, and because they don’t have produce stickers on them, we made our best guesses. Out of the three, I liked parsnips the best. They’re sweet like carrots, but starchy like potatoes and gave this soup a really nice texture.

So what does this soup taste like? It’s hard to explain. Parsnips, leeks, and shallots are milder, more sophisticated versions of carrots/potatoes, onions, and garlic (respectively) so you could compare this to a lighter, fancier potato soup. The hazelnuts (which are strained out after the soup is pureed), add a unique flavor. I think this would be a really nice soup course at a dinner party.

Or dinner for a family with pre-school aged, Rapunzel-obsessed girls. (Versatility!) I’m not sure if this is something that I’d make on a regular basis, though. It was easy to prepare in the beginning, but having to strain out the hazelnut bits was kind of tedious. And I had to mess up an extra bowl.

But, I think Rapunzel has really great taste in soup. My girls (3 and 4) thought so, too. They ate two bowls each for dinner and two more for lunch the next day. Score for mom.

Have you checked out my index lately? It’s starting to look more visual as I update old posts. I’ve still got a ways go to (almost half through!), but the soup category is especially pretty. Check it out!

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Hazelnut Parsnip Soup (Rapunzel's Favorite)

Yield: 6-8 servings


1 1/2 cups whole hazelnuts
4 shallots, peeled and chopped
2 medium leeks (whites only), chopped
2 parsnips, peeled and chopped
1 tsp salt
1/2 tsp pepper
5 Tbsp butter
1 T cornstarch (or 2 T all-purpose flour)
6 cups vegetable or chicken broth
2 cups water
2 cups half-and-half or heavy cream


Preheat the oven to 350 degrees F. Roast hazelnuts on a cookie sheet for 10-15 minutes or until toasted and fragrant. Once they're finished, dump them into a clean kitchen towel and "rough them up" to remove most of the skins. If they don't all come off, it's fine.

In a large, heavy pot, melt the butter and saute the chopped vegetables for 10-15 minutes, until softened. Stir in the cornstarch (or flour, if using), salt and pepper and stir to combine. Cook for a minute or so, then add water, chicken broth, and 1 cup of the roasted hazelnuts. Bring to a boil, then reduce heat to medium-loaw and simmer for 30 minutes.

Use an immersion blender to blend the soup into a smooth soup, then strain the soup through a sieve (see note).

Return the strained soup to the stove in a clean pot (or simply rinse out the other pot if the leftover bits bother you). Add the half-and-half (or cream, if using) and heat through. Taste and adjust the flavor with additional salt and pepper, if desired.

Chop the remaining 1/2 cup of roasted hazelnuts and use as garnish.

Nat's Notes:
1. If you don't have an immersion blender, go get one.
2. If you can't get one, puree in batches using a blender, then strain into a large bowl. Straining takes a couple minutes of scraping the bottom of the sieve with a rubber spatula. Try to get as much liquid as you can out of the mush.

from www.goodcookbecky.com

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31 Responses to “Hazelnut Parsnip Soup (Rapunzel’s Favorite)”

  1. #
    Bev Weidner — January 12, 2012 @ 3:23 pm



  2. #
    Katrina @ Warm Vanilla Sugar — January 12, 2012 @ 4:15 pm

    What a lovely soup! I’ve never tried hazelnuts in soup before!


  3. #
    Jolene (www.everydayfoodie.ca) — January 12, 2012 @ 4:30 pm

    Gorgeous soup!


  4. #
    Joanne — January 12, 2012 @ 5:42 pm

    I think Rapunzel might be the one Disney movie I’ve never seen!

    I discovered parsnips last year and fell head over heels in love! It’s time I get to some soup-making with them!


    • Natalie replied: — January 13th, 2012 @ 9:14 am

      Joanne! Go see it! It’s so well done and the music is fantastic :)

  5. #
    Cara — January 12, 2012 @ 6:44 pm

    hehe, totally agree your piece of advice #1 :)
    Ironically, the only time I eat parsnips is in soup. Not because I don’t like them, I just never think to make them! But for me they’re a staple in matzoh ball soup during the Jewish holidays, because that’s how my grandma always made it.


    • Natalie replied: — January 13th, 2012 @ 9:15 am

      I know, right? Immersion blenders should be placed in the same “kitchen basics” category as vegetable peelers and rubber spatulas.

      I need to branch out and use parsnips more. They’re often overlooked!

    • Sarah D replied: — January 4th, 2017 @ 6:09 pm

      Agreed, parsnips are an overlooked gem of the root veggie group.  Try them on the grill! Slice once vertically and baste with an olive oil-balsamic mix (or whatever vinaigrette) for a nice caramized char. Awesome!
      Natalie, thanks so much for posting this recipe. I have a Rapunzel-loving preschooler and can’t wait to make this with her :-)

      • Natalie Perry replied: — January 5th, 2017 @ 11:52 am

        Oh I’ll try that! I hope you enjoy the soup. :)

  6. #
    Cookbook Queen — January 12, 2012 @ 7:42 pm

    This is GORGEOUS!!

    And you are obviously the best mom evah for taking on such a task. Knowing my luck, I’d do all that work, and then my son wouldn’t eat the soup. BOYS!!


    • Natalie replied: — January 13th, 2012 @ 9:17 am

      Oh thank you :) I figured this soup was safe because it looks like melted ice cream. No weird colors or chunks of things to pick out (I didn’t put crushed nuts on their soup.)

  7. #
    Heidi @ Food Doodles — January 13, 2012 @ 8:39 am

    Awesome! We love that movie at our house too, even my son likes it, haha. My daughters only two, but I think I need to make her Rapunzel’s favorite soup :D


  8. #
    Tamara — January 13, 2012 @ 11:16 am

    Wow! My daughter will just love this, simply because it’s Rapunzel’s favorite. Thanks for the recipe!


  9. #
    Caitlin — January 13, 2012 @ 12:42 pm

    I think I have to make this just because I love that movie so much. :) As a side note, I love your spoons in the picture – where did you get them???


    • Natalie replied: — January 13th, 2012 @ 2:05 pm

      Thanks Caitlin! Those spoons were part of the flatware we registered for at Target when we got married… 8 years ago. Funny, though, that the longer I have them the less I like them. Since I started using them as props in my photos I’ve had all kinds of compliments on them! I guess they’re still cute after all!

  10. #
    grace — January 14, 2012 @ 1:37 am

    i have the biggest crush on zachary levi and i ADORE chuck. so sad that the end is drawing near. :)


    • Natalie replied: — January 15th, 2012 @ 9:25 pm

      You, too! *swoon* I’m bummed that it’s over, too :( I’ll have to get my fix with a little Tangled. Flynn Rider is rather dashing…

  11. #
    Jen at The Three Little Piglets — January 14, 2012 @ 8:06 pm

    I’m SO with you on this one – my daughter outgrew Tangled WAY too fast for me. Although my older two are probably glad because I would break into rounds of Mother’s knows best take it from your momzy every time they told me they didn’t want to do their chores!


    • Natalie replied: — January 15th, 2012 @ 9:26 pm

      I’m sure there will be another Tangled phase coming soon, judging from all of the Rapunzel stuff they got for Christmas. It’s only a matter of time….

  12. #
    Dana — January 18, 2012 @ 9:12 am

    This is such a cute idea! I love that you were able to make your girls the soup from Rapunzel. I wonder what other movie-inspired foods they will request!


  13. #
    Sonia The Healthy Foodie — January 18, 2012 @ 5:50 pm

    Sooooo pretty! For real, it’s got to be one of the prettiest soup photos I have ever seen. I’m not big on parsnips, but the vibrant colors of the bowls make me want to dig right in.
    I want me a big bowl right now.
    Oh, and I want to have that last picture framed and hang them on my wall…


    • Natalie replied: — January 19th, 2012 @ 11:17 am

      Sonia, you are so sweet! Thank you!! I LOVE those bowls and thought they were perfect for a potentially boring white soup.

  14. #
    Eliana — January 26, 2012 @ 11:16 am

    I would have never thought of combining these flavors together but they look like they are amazing together. Can’t wait to give it a try.


    • Natalie replied: — January 29th, 2012 @ 9:38 pm

      Me either! I thought they went beautifully together! I do love hazelnuts, though, and I’d probably eat them on anything :)

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  16. #
    Stephanie — March 27, 2013 @ 1:25 pm

    I absolutely loved this soup, the flavor was so amazing. My husband was wary when he walked in and saw a bunch of nuts bobbing around in his dinner but after pureeing and straining he agreed the flavor was awesome. We ate this as a first course but I was wondering how to make this more into a main meal by adding protein/starch/vegis. Any suggestions?


    • Natalie Perry replied: — March 27th, 2013 @ 11:02 pm

      Thanks Stephanie! We just served it with salad as a main course. I figured the nuts served as the protein, but you could add shredded chicken.

  17. #
    Ashley — September 17, 2013 @ 12:12 pm

    Thanks for sharing, and yes I loved Zachary Levi’s voice too, he’s a cutie. I’ll have to make this for my girls who love Tangled too. Oh and Mel’s voice is good too;) is ground hazelnut an option so you don’t have to strain them out?


  18. #
    Becky @ goodcookbecky.com — January 11, 2014 @ 6:01 pm

    It is fun to have cooking themes like this isn’t it? Thanks for the shout out to my blog! I made this soup when Tangled was released to DVD – we also made chicken and roasted potatoes in cast iron skillets of course to complete the theme… the kids loved it and the added chicken as the main dish made it substantial enough for hubby to like it as well. Keep up the good work. Love your blog! Becky


  19. #
    Alex — July 6, 2014 @ 7:57 am

    If you are looking for things to do honey roast parsnips are simply divine!


  20. #
    Jaime @ Everyday Art — October 30, 2014 @ 12:42 pm

    So yummy! I grew a bumper crop of parsnips this year, and while I do love roasted parsnips, we needed something different. My mind went to Tangled, and when I searched for the recipe, you came up. :) We also love Chuck! We’ve been watching it for the 2nd time now that it is on Netflix. :) ANYWAY, thanks for the recipe, it was a success.


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