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Spiced Parsnip Soup
I love the taste of the curry with the sweetness of the parsnips. To make it lighter and vegetarian, I used 4 cups of vegetable broth and instead of the water, bouillon and cream, 1 tbsp oil instead of the butter, and I also added a tsp of grated fresh ginger. I received rave reviews on the results.
1 user found this review helpful
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Reviewed On:
Nov. 25, 2007
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