Curried Parsnip Soup (Dairy-Free)

Ingredients

1 ounce dairy-free or Vegan butter (such as Earth Balance or Benocal)
1 tablespoon curry powder
12 oz's (about 6 medium) Parsnips, diced
1 1/2 pints (5 cups) vegetable stock (or chicken, if non-vegan)
1/4 cup soy milk
1 tablespoon non-dairy cream cheese (such as Tofutti brand)
salt and pepper to taste

Preparation

1
Melt the 'butter' in a large saucepan over medium heat.
2
Add onions, saute' until soft, but not colored. Add curry powder and continue to saute' for 5 minutes on low heat.
3
Add chopped parsnips, potato and stock to saucepan. Cover, bring to a boil.
4
Reduce heat, and simmer for 10-15 minutes, untill vegetables are very soft.
5
Add the cream cheese to the soy milk, mix and add to blender; pulse a few times to blend, then add soup mixture.
6
Puree' the soup mixture in the blender. Return to saucepan to reheat; do not boil!
7
Add salt and pepper to your own taste, and ladle into bowls- I toppd mine with fresh fennel sprigs.

Tools

 



About

This recipe has been adapted to be dairy-free. If dairy is not an issue for you, simply use regular butter or margarine, and cream, in place of the soy milk and soy cream cheese mixture.

Yield:

4.0

Added:

Friday, January 21, 2011 - 5:13pm

Creator:

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