Nutrients per serving
- (when recipe serves 6)
- Protein: 5.5 grams
- Fat: 2.0 grams
- Carbohydrates: 22.0 grams
- Calories: 128
Parsnips
Curried Cream Of Parsnip And Carrot Soup
This vibrant soup is alive with flavour and colour. Serve as an appetizer course or with whole grain rolls for a nourishing lunch.
Preparation Time:
10 Minutes
Cooking Time: 20 to 25 Minutes
Servings: about 8 cups (2 L), Serves 4 to 6
Cooking Time: 20 to 25 Minutes
Servings: about 8 cups (2 L), Serves 4 to 6
Ingredients:
- 6 cups (1.5 L) chicken stock
- 1 lb (500 g) each Ontario Parsnips and Carrots, peeled and chopped
- 1 Ontario Onion, chopped
- 1 bay leaf
- 1 tsp (5 mL) curry powder
- 1/2 tsp (2 mL) black pepper
- Half pkg (12 oz / 340 g) soft silken tofu
Preparation:
In Dutch oven or large saucepan, combine chicken stock, parsnips, carrots, onion, bay leaf, curry powder and pepper. Bring to boil; reduce heat and simmer until vegetables are very tender, 20 to 25 minutes. Discard bay leaf. Spoon mixture along with tofu into blender or food processor and process in batches until smooth. Taste and adjust seasoning, if necessary.
