Vadouvan-Spiced Parsnip Soup with Homemade Croutons & Greek Yogurt

Vadouvan-Spiced Parsnip Soup

with Homemade Croutons & Greek Yogurt

30 MIN
2 Servings
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From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
fresh
ingredients
Vadouvan-Spiced Parsnip Soup with Homemade Croutons & Greek Yogurt
Title
time-saving
tips & techniques
Greek Yogurt
Collard Greens
Parsnip
Sweet Potato
Lemon
Golden Raisins
Tomato Paste
How To: Dice a Sweet Potato
How To: Small Dice an Onion
How To: Separate Leafy Greens from the Stems
How To: Quarter and Deseed a Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
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.

Make the croutons:
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.

Start the soup:
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.

Add the tomato paste & spices:
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.

Finish the soup:
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.

Season the yogurt & serve your dish:
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!

Tips from Home Chefs

Vadouvan-Spiced Parsnip Soup

Prepare the ingredients:
How To: Separate Leafy Greens from the Stems
How To: Small Dice an Onion
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.

Make the croutons:
Olive Wood Spoon
Start the soup:
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.

Add the tomato paste & spices:
Finish the soup:
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!

Season the yogurt & serve your dish:
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