First clean the vegetables, peel them, and cut into large pieces. Peel and core the apples and also cut them into pieces. Chop the onion coarsely and fry in coconut oil, add the apples, and sauté. Add the remaining vegetables and sauté briefly, then deglaze with vegetable broth. Season with the spices and minced parsley and then boil for thirty minutes until the vegetables are done. If desired, puree, add almond milk, and season. Add additional spices as desired.
For the topping, wash, core, and dice the apples. Heat coconut oil in a frying pan, roast the hazelnuts in it, caramelize them with maple syrup, and season with paprika as well as salt and pepper. Remove the hazelnuts from the frying pan and then use the same pan to sauté the diced apple.
Place the soup in bowls, garnish with the hazelnuts, diced apple, and parsley, and serve.