Curried Parsnip Soup (Dairy-Free)
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
1/4 cup soy milk
1 tablespoon non-dairy cream cheese (such as Tofutti brand)
Add chopped parsnips, potato and stock to saucepan. Cover, bring to a boil.
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.
Friday, January 21, 2011 - 5:13pm