One of the things I miss most about living in the Pacific Northwest is the food. Yes, all the food (and the fresh flowers). The produce is truly insane, up there. It’s fresh, it’s fragrant, it’s flavorful, AND there are so many fetching items I can never find here in Colorado.
They are also crazy about hazelnuts up in the PNW. I think it might be Oregon’s state nut – but I’m too lazy to actually verify that fact.
Toasted hazelnuts are served on any and every salad you will find in Portland. They are baked into goodies. And, I’ve decided to use them as a crunchy and munchy soup topper. YUMMY!
Lemon Thyme Parsnip Hazelnut Soup.
If you haven’t decided on a Thanksgiving soup appetizer yet, this could be it!
And, don’t forget to pair it with yesterday’s Lemon Thyme Hazelnut Bread: (grain-free, dairy-free, and so delicious!)
Oh, this soup is also dairy-free and vegan too!
Lemon Thyme Parsnip Hazelnut Soup
4 Tbs. vegan, plant-based butter
1 small yellow onion, finely chopped
6 medium parsnips, peeled and sliced
plenty of sea salt and pepper
1 cup + toasted hazelnuts**
3 cups unsweetened almond milk
3 cups vegetable broth
juice and zest of 1 fresh lemon
2 Tbs. fresh thyme leaves
In a large pot, melt the butter over medium heat. Add the onions, parsnips, and sea salt and pepper. Sauté until golden brown. Add one cup of hazelnuts, the almond milk, and the broth. Cover and simmer until all the veggies (and the nuts) are mostly soft.
Using an immersion blender or working in batches, puree the soup until creamy and smooth.
Stir int he lemon juice and zest, fresh thyme, and additional sea salt and pepper, if needed.
Serve topped with **toasted hazelnuts AND thick slices of Lemon Thyme Hazelnut Bread.
