Vadouvan Spiced Parsnip Soup Recipe

Prep parsnips

Peel and roughly chop parsnips into 1–2 cm pieces so they cook evenly.

Heat a large heavy-bottomed pot over medium heat and add the olive oil and butter. When the butter has melted and begins to foam, add the diced onion and a pinch of salt. Sweat the onion gently for 6–8 minutes, stirring occasionally, until translucent and fragrant but not browned.

Add the minced garlic and minced ginger to the onions and cook 60–90 seconds until aromatic. Stir in the vadouvan, turmeric, and smoked paprika and toast the spices in the fat for 30–45 seconds to bloom their flavors, stirring constantly to avoid burning.

Add the chopped parsnips to the pot and toss to coat well with the spiced onion mixture. Cook 3–4 minutes, stirring, to slightly soften the parsnips and further develop flavor.

Pour in the vegetable stock and water, add the bay leaf, bring to a simmer, then lower the heat to maintain a gentle simmer. Cover and cook for 20–25 minutes, or until the parsnips are completely tender and can be easily pierced with a fork.

Remove the bay leaf. Use an immersion blender to purée the soup until completely smooth. Alternatively, carefully transfer soup in batches to a blender and purée, then return to the pot.

Stir in the macadamia milk (or cream), lemon zest, and lemon juice. Warm the soup gently over low heat—do not boil—adjust salt and pepper to taste. If the soup is too thick, thin with up to 100 ml more water or stock until desired consistency is reached.

If making vadouvan from whole spices, grind together toasted cumin, mustard seeds, fenugreek, curry leaves, shallot, garlic powder, and turmeric until fine. Otherwise use the measured 2 tbs of prepared vadouvan blended into the aromatics as described above.

Taste the soup after blending in the macadamia milk and, if needed, add up to 1/2 tbs more vadouvan for a stronger curry note, stirring and heating gently to meld flavors.

While the soup simmers, prepare the macadamia garnish. Heat a small skillet over medium heat and add the roughly chopped macadamias. Toast, stirring frequently, 3–5 minutes until they are fragrant and lightly golden. Remove to a plate to cool slightly.

Once cooled a bit, toss the toasted macadamias with macadamia oil and sea salt flakes. If using, add the toasted sesame seeds and mix.

To serve, ladle the warm soup into bowls. Sprinkle a tablespoon of macadamia mixture over each bowl, finish with microgreens or chives, a small drizzle (about 1 tsp) of macadamia oil, and a light crack of black pepper.