Looking for a way to add some Disney to your festive dinners this year? Our take on the Rapunzel’s Hazelnut Soup from Tangled is sure to be your new favorite!

7:00 AM the usual morning lineup. In 2020 that lineup may not be as extensive as Rapunzel’s daily to-do list, but I have been quelling my quarantine blues by getting creative in the kitchen. Most recently, I channeled my inner “Blondie” and invented a recipe for her favorite dish… hazelnut soup!

I Tangled. Everything about the tale is so dreamy, from the magical golden flower to the romantic boat ride surrounded by floating lanterns to Flynn Rider’s dashing smirk. This month, the film celebrates its tenth anniversary.

While Gothel turned out to be, well… not exactly the mother of the year, she apparently does make a mean soup. When she announced that she brought home parsnips and was making hazelnut soup, Rapunzel’s favorite, I immediately knew I would attempt it at some point.

Enter 2020, the year of many new projects (and binge-watching Disney +).

So gather round, my snuggly ducklings. Here’s how you can make it the best day ever with Rapunzel’s hazelnut soup recipe.

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The key for me was to ensure both the hazelnuts and the parsnips were the star ingredients of the dish, as they are the only ingredients we know to be in the soup, based on Gothel’s description.

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Another thing I wanted to ensure was that this could be made vegan-friendly for those who cannot tolerate dairy or animal products. In the ingredients list below, you’ll see how you can make this soup to fit the dietary needs of you and your family.


Here are all the ingredients you’ll need to gather for this recipe:

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  • 3-4 parsnips, peeled and chopped into cubes
  • One-quarter of a rutabaga, peeled and chopped into cubes
  • 2 tbsp. oil (I used almond oil to enhance the nutty flavors, you could also use walnut oil, but you can always use whatever you have on hand)
  • 1 medium-sized onion, diced
  • 2-3 small cloves of garlic, minced
  • 1 ¼ cups hazelnuts, roasted, with skins removed (leave a few aside for garnish)
  • ½ cup cashew cream (vegan option) or heavy whipping cream (cashew cream is to make, recipe here)
  • 1 cup hazelnut milk or nut-based milk (I used a hazelnut-almond-cashew milk blend)
  • 5-6 cups of vegetable broth (vegan option) or chicken broth, less for a thicker, more decadent soup, more for a lighter, velvety soup
  • ½ tsp. dried thyme
  • 1 ½ tsp. dried sage
  • Salt and pepper to taste
  • Edible flowers for garnish (optional)


  1. Preheat oven to 350°F. Spread hazelnuts on a parchment paper-lined baking sheet and roast nuts in the oven for ten minutes. Remove from oven, shake the pan, and return to oven for another ten minutes. Remove from oven and let cool, about fifteen minutes. Once cooled, rub the nuts to remove the skins from the hazelnuts.
  2. Increase oven heat to 400°F. Take your chopped parsnips and rutabaga and lay flat on a parchment paper-lined baking sheet. Use one tbsp of the oil to drizzle onto the vegetables and sprinkle with salt and pepper—roast in the oven for fifteen minutes. Remove from oven, flip the vegetables, and return to oven, cooking for another fifteen minutes. Remove from oven and let cool.
  3. Using a frying pan (don’t worry, no ruffians or thugs here, we’re not using it the way Rapunzel did!), heat the remaining tbsp. of oil, and sautée the onions until soft, about five minutes. Add in the garlic and stir until fragrant, about one minute.
  4. Take the onions and garlic, the roasted vegetables, and the hazelnuts with the skins removed, and add to a high-speed blender along with the rest of the ingredients listed. You can also add all the ingredients into a large stockpot if you would rather use an immersion blender.
  5. Blend until smooth. Note that depending on the size of your blender, you may need to go through two batches of blending with your ingredients. I have an 8-cup blender and needed to do half in one batch, and half in another, and then I added it all into one big pot.
  6. If you have any remaining bits of skin from the hazelnuts and you find your soup has a gritty texture, pour the blended soup into a large bowl or pot through a fine mesh sieve (this will depend on the strength of your blender).
  7. Pour soup into bowls, garnish with remaining chopped up hazelnuts and edible flowers, and enjoy!

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Okay, maybe Mother (Gothel) really know best. I get why hazelnut soup is Rapunzel’s favorite. This dish is so incredibly creamy and decadent. The hazelnuts were definitely the predominant flavor, with a yummy, slightly sweet and nutty undertone thanks to those roasted parsnips.

We found the soup to be very filling with the amount of hazelnuts and the cashew cream in the recipe, so a little bowl goes a long way.

Also, is it strange that making this recipe gave me a touch of empathy for Mother Gothel? I know she’s a villain, but this soup, while amazing and worth the effort, is a bit time-consuming. If she made this for Rapunzel, considering the time it takes, she must have loved her at least a little bit! 

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This hazelnut soup is divine for fall. In fact, it may just make the perfect addition as a starter to impress everyone at Thanksgiving dinner. It would also be a great meal to cozy up with on family movie night, watching

What dish from your favorite fairy tale would you like to see us make next? Tell us over on our Facebook page, and be sure to subscribe to our newsletter, so you never miss opportunites like thi to bring the magic home!

Source: https://www.wdw-magazine.com/lets-make-rapunzels-hazelnut-soup-from-tangled/

Article post on: dinhthienbao.com

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About the Author: Thien Bao

Hello, my name is ThienBao. I am a freelance developer specializing in various types of code.