Homemade soup doesn’t get much easier than this. Simmer root vegetables until they’re tender and add silken tofu for a creamy texture with the bonus protein, too. The curry flavour is mild in this soup, add more or use a hot curry powder if you like a bolder flavour.

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Servings: 6

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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