
This post was sponsored by Paderno Kitchenware. All thoughts and opinions are my own.







- 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.