This post was sponsored by Paderno Kitchenware. All thoughts and opinions are my own.
And just like that, the summer break is over, the kids are back in school and we find ourselves pulling our duvets out from the cedar closet. It’s my favourite time of year. That time sandwiched between summer and fall when the evenings are chilly enough to start serving hot soups with bread and slurp by an open fire.
This curried potato, parsnip soup is the perfect weeknight soup. It’s fast and easy to prepare…20-25 minutes tops. And it’s full of potassium, rich in antioxidants, fibre and vitamin C. Typically cream is used for potato soups however this recipe calls for plain Greek yogurt. Use low fat plain Greek yogurt to make it less calorie rich.
Any powdered curry should work here. I tend to like a bit of heat and thus used 1 tablespoon. Feel free to reduce this to 1 1/2 teaspoons to make the curry flavour mild. Be creative with toppings. Pictured here i used croutons and crème fraîche then sprinkled with some fresh dill and toasted walnuts. Alternatively you can use are pea shoots, pumpkin seeds, chevre, parmesan or bacon bits.
One tool you will require is the PADERNO Variable Speed Immersion Blender pictured above. Featured is the option of 10 speed settings that provide precise control of the desired consistency. Perfect for blending the soup into a smooth creamy consistency. The Paderno Variable Speed Immersion Blender also comes with a BPA free blender cup and mini chopper. Chop your parsnips and potatoes in the mini blender then use the blender attachment to cream the soup.
As well if you’re making your own crème fraîche, the Paderno Variable Speed Immersion Blender also comes with a whisk attachment. Chop, blend, whisk. The Paderno Variable Speed Immersion Blender has all you require to make this perfect fall soup.
Potato storage tip:
Remove from plastic bag. Store in a well ventilated paper bag or basket.
Keep your taters out of the sun. Potatoes like being stored in cool humid and dark places such as your basement. Fridges are too cold. The ideal temperature is about 10 C.
Shrivelled sprouted potatoes should be discarded.
Curried Potato and Parsnip Soup
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- 750 g or about 4 medium sized potatoes peeled and washed
- 3 cloves of garlic
- 150 g or 3 medium fresh parsnips peeled and washed
- 4 cups vegetable stock
- 3/4 cup plain Greek yogurt
- 1 tablespoon powdered curry
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 4 tablespoons crème fraîche or sour cream
- 4 sprigs of fresh dill
- croutons (optional)
- crushed toasted walnuts to garnish (optional)
- Roughly chop the peeled washed potatoes, parsnips and garlic in your Paderno Variable Speed Immersion Blender into large chunks.
- Over medium heat in an iron pot or dutch oven, add the olive oil heat the potatoes, parsnips and garlic for approximately 3 minutes.
- Add the vegetable stock and curry and mix, partially cover with lid and continue to heat on medium for 15 minutes or until the vegetables are very soft.
- Add the Greek yogurt and blend with your Paderno Variable Speed Immersion Blender, on the lowest setting, for about 3 minutes or until the soup becomes creamy.
- Serve with Paderno ladle.
- Top with croutons, crème fraîche or sour cream.
- Sprinkle crushed walnuts. (optional)
- -Servings are enough for 2 for a meal or 4 as a starter.
- -Soup can be kept in sealed container for up to 2 days in fridge or frozen for up to 1 month.
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