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Vadouvan-Spiced Parsnip Soup
with Homemade Croutons & Greek Yogurt
Cook Time
25-35mins
Makes
2 Servings
Nutrition
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At once savory, smoky and sweet, vadouvan is a French-influenced curry powder best known for its addition of aromatics like shallot and garlic to traditional Indian curry spices. Here, we’re harnessing its complex flavor in a seasonal vegetable soup, made with parsnip, sweet potato and collard greens. Homemade baguette croutons top off each bowl with a layer of crunch, while a dollop of lemon-seasoned Greek yogurt perfectly balances the mild heat of the soup.
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Ingredients
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- 1 Small Baguette
- ½ Cup Plain Greek Yogurt
- 1 Bunch Collard Greens
-
1 Yellow Onion
- 1 Sweet Potato
- 1 Lemon
- ¾ Pound Parsnip
- 3 Tablespoons Golden Raisins
- 2 Tablespoons Tomato Paste
-
¼ Cup Parsnip Soup Spice Blend (All-Purpose Flour, Vadouvan Curry Powder, Ground Cumin & Ground Turmeric)
Instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Medium dice the baguette. Peel the parsnip; quarter lengthwise, then thinly slice crosswise. Peel and small dice the sweet potato and onion. Remove and discard the collard green stems; roughly chop the leaves. Quarter and deseed the lemon.
2
Make the croutons:
In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the baguette; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until golden brown and crispy. Transfer to a plate. Wipe out the pan.
3
Start the soup:
In the pan used to make the croutons, heat 2 teaspoons of olive oil on medium-high until hot. Add the parsnip, sweet potato and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and lightly browned.
4
Add the tomato paste & spices:
Add the tomato paste and spice blend to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant.
5
Finish the soup:
Add the collard greens, raisins and 4 cups of water to the pan; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 8 to 10 minutes, or until thoroughly combined and the liquid is slightly reduced in volume. Turn off the heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste.
6
Season the yogurt & serve your dish:
While the soup simmers, place the yogurt in a bowl; season with salt and pepper to taste. Stir in the juice of the remaining lemon wedges. Divide the finished soup between 2 bowls. Top with the croutons and seasoned yogurt. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Medium dice the baguette. Peel the parsnip; quarter lengthwise, then thinly slice crosswise. Peel and small dice the sweet potato and onion. Remove and discard the collard green stems; roughly chop the leaves. Quarter and deseed the lemon.
2
Make the croutons:
In a large, high-sided pan (or pot), heat 1 tablespoon of olive oil on medium-high until hot. Add the baguette; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until golden brown and crispy. Transfer to a plate. Wipe out the pan.
3
Start the soup:
In the pan used to make the croutons, heat 2 teaspoons of olive oil on medium-high until hot. Add the parsnip, sweet potato and onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and lightly browned.
4
Add the tomato paste & spices:
Add the tomato paste and spice blend to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and fragrant.
5
Finish the soup:
Add the collard greens, raisins and 4 cups of water to the pan; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 8 to 10 minutes, or until thoroughly combined and the liquid is slightly reduced in volume. Turn off the heat and stir in the juice of 2 lemon wedges; season with salt and pepper to taste.
6
Season the yogurt & serve your dish:
While the soup simmers, place the yogurt in a bowl; season with salt and pepper to taste. Stir in the juice of the remaining lemon wedges. Divide the finished soup between 2 bowls. Top with the croutons and seasoned yogurt. Enjoy!
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