Preparation time
10 minutes
Ready in
35 minutes
Cooking Time: 25 minutes
Makes
6 servings
Ingredients
- 6 cups (1.5 L) chicken broth
- 1 lb (500 g) each Ontario Parsnips and Carrots, chopped
- 1 Ontario Onion, chopped
- 1 bay leaf
- 1 tsp (5 mL) curry powder
- 1/2 tsp (2 mL) black pepper (approx)
- 170 g Ontario Soft Silken Tofu (about 1/2 package)
- Salt (optional)
- Chopped fresh Ontario Parsley
Instructions
In Dutch oven or large saucepan, combine chicken broth, parsnips, carrots, onion, bay leaf, curry powder and pepper. Bring to boil over high heat; reduce heat and simmer for 20 to 25 minutes until vegetables are very tender. Remove from heat. Discard bay leaf.
Transfer to blender or food processor in batches, adding tofu, and purée until smooth (or use immersion blender in pot). Return to pot and reheat over medium heat. Taste and season with salt and pepper, if necessary.
Ladle into bowls and garnish with parsley and pepper, if desired.
Nutritional Information
1 Serving
- Protein: 4 grams
- Fat: 1 grams
- Carbohydrate: 25 grams
- Calories: 125
- Fibre: 4 grams
- Sodium: 820 mg