I’m a big fan of Greek yogurt as a healthy substitute for sour cream, so when the folks at Voskos challenged me to create a recipe using one of their yogurts, I couldn’t resist. However, since they have so many flavored Greek yogurts, why not give one of those a try? I love figs, so finding something to use their Exotic Fig Greek Yogurt in was my priority.
While figs are a Greek classic, I know several people here in Georgia who have fig trees in their yards. So it’s not too hard for me to find fresh as well as dried figs at the grocery store. Figs are rich in minerals and packed with potassium, calcium, magnesium, iron, copper, and manganese. I love using slices of fig on goat cheese pizza or just enjoy them as a .
However, I made a few changes. Instead of carrots, I used parsnips. Last Thanksgiving , my son fell in love with the smell and taste of parsnips after I made him peel five pounds of it! (Lucky for me, eh?) Parsnips also remind me of my mom’s soup as she always used parsnips along with carrots and a lot of fresh dill in hers. Any chance to use parsnips makes me happy!
Another change was to use dried figs instead of raisins to bring more figgy goodness into the recipe. Finally, I healthed up my soup recipe by using Voskos Exotic Fig Greek Yogurt, which is non-fat, along with Light Coconut Milk . I also used a low sodium vegetable broth .
Variations: If you’re not a fan of curry, substitute a tablespoon of Herbes de Provence instead. If you don’t like coconut milk, you could use non-fat evaporated milk as a substitute.
serving suggestion: Serve soup along with some whole grain rustic style bread and a . For dessert , try some dried figs along with slices of goat’s milk cheese. (My favorite is Drunken Goat from Spain.)
Inspired by a recipe from The Yogurt Bible
Makes 4 to 6 servings
2 tablespoons olive oil
1/2 large onion, chopped (about 1 cup)
1 tablespoon curry powder
2 sweet potatoes, peeled and chopped into 1 inch pieces